Dry Stout with Espresso - Beer Recipe - Brewer's Friend

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Dry Stout with Espresso

149 calories 13.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 26 liters (fermentor volume)
Pre Boil Size: 31 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Jan Erik Johansen
Calories: 149 calories (Per 330ml)
Carbs: 13.3 g (Per 330ml)
Created: Wednesday December 2nd 2015
1.049
1.009
5.3%
42.7
36.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5,000 g United Kingdom - Maris Otter Pale5000 g Maris Otter Pale 38 3.75 72.5%
1,000 g Flaked Barley1000 g Flaked Barley 32 2.2 14.5%
400 g United Kingdom - Roasted Barley400 g Roasted Barley 29 550 5.8%
300 g Crisp Malting - Rye Malt300 g Rye Malt 39.8 11.8 4.3%
200 g United Kingdom - Chocolate200 g Chocolate 34 425 2.9%
6,900 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Target (11.5 AA)35 g Target (11.5 AA) Hops Pellet 11.5 Boil 60 min 42.69 100%
35 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Protafloc Fining Boil 15 min.
100 g Espresso coffee extract Flavor Primary 5 days
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
0.20 Liters
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
No
Fermentation Temp:
32 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 111 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24 L Infusion -- 67 °C 40 min
4 L Sparge 100 °C 70 °C 30 min
10 L Sparge -- 78 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 25.2
Mash volume with grains 29.7
Grain absorption losses -6.9
Remaining sparge water volume (equipment estimates 14.5 L) 13.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.9 L) 31
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 26
Going into fermentor 26
Total: 38.8  
Equipment Profile Used: System Default
"Dry Stout with Espresso" Dry Stout beer recipe by Jan Erik Johansen. All Grain, ABV 5.25%, IBU 42.69, SRM 36.5, Fermentables: (Maris Otter Pale, Flaked Barley, Roasted Barley, Rye Malt, Chocolate) Hops: (Target (11.5 AA)) Other: (Protafloc, Espresso coffee extract)
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  • Last Updated: 2020-12-28 12:28 UTC