Continental Breakfast Stout - Beer Recipe - Brewer's Friend

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Continental Breakfast Stout

187 calories 21.5 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 187 calories (Per 12oz)
Carbs: 21.5 g (Per 12oz)
Created: Saturday June 11th 2016
1.056
1.017
5.1%
29.1
38.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb American - Pale 2-Row9 lb Pale 2-Row 37 1.8 72.7%
1.50 lb Flaked Oats1.5 lb Flaked Oats 33 2.2 12.1%
10 oz United Kingdom - Roasted Barley10 oz Roasted Barley 29 550 5.1%
10 oz American - Caramel / Crystal 60L10 oz Caramel / Crystal 60L 34 60 5.1%
10 oz American - Chocolate10 oz Chocolate 29 350 5.1%
198 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.70 oz Northern Brewer0.7 oz Northern Brewer Hops Pellet 7.7 Boil 60 min 19.66 41.2%
1 oz Fuggles1 oz Fuggles Hops Pellet 5.2 Boil 15 min 9.41 58.8%
1.70 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp irish moss Fining Boil 10 min.
3 oz 3 oz espresso roast coursly ground in a bag Flavor Secondary 1 days
 
Yeast
Wyeast - West Yorkshire 1469
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
High
Optimum Temp:
64 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 144 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.87 gal Infusion -- 154 °F 75 min
4.74 gal single batch sparge Sparge -- 170 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.87 15.5  
Mash volume with grains 4.86 19.4  
Grain absorption losses -1.55 -6.2  
Remaining sparge water volume (equipment estimates 4.99 g | 20 qt) 4.93 19.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.06 g | 28.3 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.8 35.2
Equipment Profile Used: System Default
 
Notes

Next time go a little litter on the roasted barley and bittering hops and use organic fresh espresso roast.

3/20/17- updated recipe according to above suggestions. Also, made changes to water chemistry. Also, used 3 oz of ground coffee after primary fermentation for 24 hrs instead of 8oz cold brewed coffee.

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  • Last Updated: 2017-04-16 14:01 UTC