Stouten espresso Island - Beer Recipe - Brewer's Friend

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Stouten espresso Island

190 calories 16.4 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 70 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 63% (brew house)
Source: CuatroCasas
Calories: 190 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)
Created: Wednesday May 18th 2016
1.058
1.010
6.2%
74.5
40.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb American - Pale 2-Row8 lb Pale 2-Row 37 1.8 56.1%
2.50 lb American - Caramel / Crystal 60L2.5 lb Caramel / Crystal 60L 34 60 17.5%
1.50 lb American - Wheat1.5 lb Wheat 38 1.8 10.5%
1.25 lb American - Chocolate1.25 lb Chocolate 29 350 8.8%
0.50 lb American - Roasted Barley0.5 lb Roasted Barley 33 300 3.5%
0.50 lb United Kingdom - Black Patent0.5 lb Black Patent 27 525 3.5%
14.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 oz Northern Brewer2.5 oz Northern Brewer Hops Pellet 7.8 Boil 70 min 74.54 62.5%
1.50 oz Cascade1.5 oz Cascade Hops Pellet 7 Whirlpool 5 min 37.5%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Yeast nutrient Other Boil 15 min.
15 oz Espresso Spice Primary 2 days
 
Yeast
White Labs - San Diego Super Yeast WLP090
Amount:
1 Each
Cost:
Attenuation (avg):
79.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 297 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.5 gal HLT Temp @173F -Mash in all grains at 149° F Infusion -- 149 °F 60 min
RIMS until mash reaches 170F -Mash off at 170º F (77° C) and begin lautering. Infusion -- 170 °F --
2 gal Sparge to achieve eight gallons (30 L) of wort Sparge -- 170 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.34 21.4  
Mash volume with grains 6.48 25.9  
Grain absorption losses -1.78 -7.1  
Remaining sparge water volume (equipment estimates 4.09 g | 16.4 qt) 4.19 16.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.4 g | 29.6 qt) 7.5 30  
Boil off losses -1.75 -7  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 5.56 22.2  
Hops absorption losses (whirlpool, hop stand) -0.06 -0.2  
Going into fermentor 5.5 22  
Total: 9.53 38.1
Equipment Profile Used: System Default
 
Notes

Step by Step

Total boil is 70 minutes.

Mash in all grains at 149° F (65° C). Hold until converted, about 1 hour.

Mash off at 170º F (77° C) and begin lautering.

Sparge to achieve eight gallons (30 L) of wort.

Bring to a boil and add 2.5 oz hops (Northern B)

After the boil, turn off the heat and add 1.5 oz. (43 g) finish hops for five minutes.

Cool to 70º F (21° C) and ferment.

Original gravity goal is 17.5° Plato (1.069 SG).

Terminal gravity will be pretty high, approximately 1.016.

Add espresso at end of primary fermentation, bottle and enjoy!

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  • Last Updated: 2016-05-18 20:51 UTC