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poltergeist

198 calories 25 g 12 oz
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Scott
Calories: 198 calories (Per 12oz)
Carbs: 25 g (Per 12oz)
Created: Wednesday July 6th 2016
1.059
1.021
4.9%
30.4
41.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 oz Rice Hulls8 oz Rice Hulls 0 0 4%
9 lb United Kingdom - Maris Otter Pale9 lb Maris Otter Pale 38 3.75 72%
1.50 lb American - Chocolate1.5 lb Chocolate 29 350 12%
8 oz American - Roasted Barley8 oz Roasted Barley 33 300 4%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) 41 1 8%
12.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Fuggles1.5 oz Fuggles Hops Pellet 4.5 Boil 60 min 24.16 75%
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 4.5 Boil 30 min 6.19 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 oz wood chips or cupes Flavor Secondary --
16 oz Coffee Liqueur Flavor Secondary --
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.31 17.3  
Mash volume with grains 5.23 20.9  
Grain absorption losses -1.44 -5.8  
Remaining sparge water volume (equipment estimates 4.37 g | 17.5 qt) 4.3 17.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.61 34.4
Equipment Profile Used: System Default
 
Notes

Soak the US Medium Plus Oak Cubes or chips in 16 oz of Coffee Liqueur for 24 – 48 hours. Use half the pack for a mild oak flavor, or the whole pack for a more pronounced oak character. Then add the oak cubes and Coffee Liqueur to the secondary fermentor and wait an additional .5 – 2 weeks before bottling.

TIMING IS FLEXABLE depending on how much Coffee Liqueur and oak taste you want.

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  • Last Updated: 2016-07-06 03:24 UTC