Carajillo Stout RR - Beer Recipe - Brewer's Friend

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Carajillo Stout RR

251 calories 28.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 200 liters (fermentor volume)
Pre Boil Size: 220 liters
Post Boil Size: 200 liters
Pre Boil Gravity: 1.068 (recipe based estimate)
Post Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 92% (brew house)
Source: Brian
Calories: 251 calories (Per 12oz)
Carbs: 28.2 g (Per 12oz)
Created: Tuesday May 24th 2016
1.075
1.022
6.9%
26.6
41.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Viking - Caramel 600 (225L)3 kg Caramel 600 (225L) 35 225 5.4%
1.50 kg Viking - Black Malt1.5 kg Black Malt - (late boil kettle addition) 21 500 2.7%
3 kg Viking - Dark Chocolate Malt3 kg Dark Chocolate Malt 30.8 325 5.4%
1 kg Corn Sugar - Dextrose1 kg Corn Sugar - Dextrose 42 0.5 1.8%
10 kg Viking - Cookie Malt10 kg Cookie Malt 37 25.4 18%
30 kg Viking - Pilsner Malt30 kg Pilsner Malt 37 1.9 54.1%
2 kg Viking - Dextrine Malt2 kg Dextrine Malt 33 1.8 3.6%
2 kg Viking - Carabody2 kg Carabody 10 2.66 3.6%
2 kg Viking - Munich Light2 kg Munich Light 36 6 3.6%
1 kg Viking - Roasted Barley1 kg Roasted Barley 32.7 340 1.8%
55.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz Yakima Valley Hops - Simcoe4 oz Simcoe Hops Pellet 11.04 Boil 60 min 13.52 28.6%
4 oz Yakima Valley Hops - Simcoe4 oz Simcoe Hops Pellet 11.04 Boil 30 min 10.39 28.6%
3 oz Yakima Valley Hops - Cascade3 oz Cascade Hops Pellet 6 Boil 10 min 2 21.4%
3 oz Cascade3 oz Cascade Hops Pellet 6 Boil 3 min 0.69 21.4%
14 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
700 g coffee Flavor Primary 1 days
700 g Acetic acid Water Agt Primary 1 days
 
Yeast
ab biotek - Ab biotek
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
-18 - -18 °C
Starter:
Yes
Fermentation Temp:
17 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 2730 B cells required
- Ab biotek
Amount:
1 Each
Cost:
Attenuation (custom):
65%
Flocculation:
Low
Optimum Temp:
-18 - -18 °C
Starter:
Yes
Fermentation Temp:
17 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 2730 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 41 113 85 720 270
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Sparge 70 °C 70 °C 60 min
Sparge -- 70 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 207.68 L. Suggest reducing initial water volume to 45.4 L and adding 162.28 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 162.87 L. Suggest reducing strike water volume to 16.03 L and adding 117.47 L sparge/top-off. 133.5
Strike water volume at mash thickness of 3 L/kg 133.5
Mash volume with grains 162.9
Grain absorption losses -44.5
Remaining sparge water volume (equipment estimates 112 L) 124.3
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 7.6
Pre boil volume (equipment estimates 207.7 L) 220
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -2
Post boil Volume 200
Going into fermentor 200
Total: 257.8  
Equipment Profile Used: System Default
 
Notes

1.8 kilo coffee
3/4 bottle vanilla
2 lts licor 43

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  • Last Updated: 2022-11-27 19:58 UTC