Coffee Stout - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Coffee Stout

317 calories 32.6 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 90 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 16 gallons
Pre Boil Gravity: 1.071 (recipe based estimate)
Post Boil Gravity: 1.095 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 317 calories (Per 12oz)
Carbs: 32.6 g (Per 12oz)
Created: Thursday September 24th 2015
1.095
1.024
9.3%
39.3
37.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 lb Flaked Oats2.5 lb Flaked Oats 33 2.2 5.4%
10 lb Munich - Light 10L10 lb Munich - Light 10L 33 10 21.7%
28 lb US - Pale 2-Row28 lb Pale 2-Row 37 1.8 60.9%
1.25 lb American - Chocolate1.25 lb Chocolate 29 350 2.7%
2.50 lb American - Caramel / Crystal 80L2.5 lb Caramel / Crystal 80L 33 80 5.4%
1.75 lb American - Roasted Barley1.75 lb Roasted Barley 33 300 3.8%
46 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 oz Artisan - Fuggle (UK)6 oz Fuggle (UK) Hops Pellet 5 Boil 60 min 39.31 100%
6 oz / $ 0.00
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 360 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Need a little alkalinity because of the malts
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 14.48 gal (57.9 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 2.48 gal (9.9 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 23.81 gal (95.22 qt). Suggest reducing strike water volume to 8.32 gal (33.28 qt) and adding 11.81 gal (47.22 qt) sparge/top-off. 20.13 80.5  
Strike water volume at mash thickness of 1.75 qt/lb 20.13 80.5  
Mash volume with grains 23.81 95.2  
Grain absorption losses -5.75 -23  
Remaining sparge water volume (equipment estimates 0.35 g | 1.4 qt) 1.88 7.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 14.48 g | 57.9 qt) 16 64  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume 12 48  
Going into fermentor 12 48  
Total: 22 88
Equipment Profile Used: System Default
 
Notes

Equipment

1 quart jar with lid, sanitized
2 muslin sacks, or pantyhose

Ingredients

2 oz (57 g) of coffee ground to electric percolator (second from coarsest) setting on commercial coffee grinder
2 cups (473 mL) water

Procedure

Place ground coffee into the doubled muslin sack or pantyhose inside jar, then stretch around the outside of the jar.

Fill with 1.5 cups (354 mL) cold water and put lid on tightly.
Leave in the refrigerator for 24 hours. After 24 hours, open lid and lift out sack of coffee.

Pour out the remaining coffee toddy, leaving behind the dregs (last coffee bean bits) behind.

Add to secondary before transferring from your primary.

If you only have a primary, put the toddy in before bottling, or if you keg, the Cornelius keg upon transfer.

Important note: The ideal ratio of coffee to water is 1.0 oz (28 g) coffee to 8.0 fluid oz (237 ml) water.

Last Updated and Sharing
 
987
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-12-13 16:20 UTC