Pale Coffee O'Lait - Beer Recipe - Brewer's Friend

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Pale Coffee O'Lait

142 calories 12.9 g 500 ml
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Beer Stats
Method: All Grain
Style: Experimental Beer
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.026 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Me
Calories: 142 calories (Per 500ml)
Carbs: 12.9 g (Per 500ml)
Created: Wednesday July 20th 2016
1.031
1.006
3.3%
22.1
7.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3,050 g United Kingdom - Golden Promise3050 g Golden Promise 37 3 91.6%
80 g United Kingdom - Crystal 15L80 g Crystal 15L 34 15 2.4%
80 g Flaked Barley80 g Flaked Barley 32 2.2 2.4%
40 g United Kingdom - Chocolate40 g Chocolate 34 425 1.2%
20 g United Kingdom - Dark Crystal 80L20 g Dark Crystal 80L 33 80 0.6%
30 g Belgian - Aromatic30 g Aromatic 33 38 0.9%
30 g Lactose (Milk Sugar)30 g Lactose (Milk Sugar) 41 1 0.9%
3,330 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Goldings30 g Goldings Hops Pellet 4.5 Boil 90 min 19.83 75%
10 g Goldings10 g Goldings Hops Pellet 4.5 Boil 10 min 2.24 25%
40 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
30 g coffee Flavor Boil 15 min.
3 g irish moss Fining Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 63 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
userwaterprofile-7279
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
10 1 5 7 11 30
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 L full sparge to 5 Gallons Sparge -- 67 °C 90 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 9.9
Mash volume with grains 12.1
Grain absorption losses -3.3
Remaining sparge water volume (equipment estimates 26 L) 22.3
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0
Pre boil volume (equipment estimates 31.8 L) 28
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 23
Going into fermentor 23
Total: 32.2  
Equipment Profile Used: System Default
 
Notes

yeast starter 24 hours before

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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-08-10 12:03 UTC
  • Snapshot Created: 2016-07-20 15:56 UTC
  • Link To Parent Recipe