Coffee & Cream Stout - Beer Recipe - Brewer's Friend

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Coffee & Cream Stout

272 calories 30.7 g 330 ml
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 65 min
Batch Size: 55 liters (ending kettle volume)
Pre Boil Size: 46 liters
Pre Boil Gravity: 1.104 (recipe based estimate)
Efficiency: 65% (ending kettle)
Source: Jerry Franklin - Extreme Brewing
Calories: 272 calories (Per 330ml)
Carbs: 30.7 g (Per 330ml)
Created: Friday August 5th 2016
1.087
1.026
8.0%
36.6
38.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 kg United Kingdom - Maris Otter Pale13 kg Maris Otter Pale 38 3.75 66.8%
1,400 g Lactose (Milk Sugar)1400 g Lactose (Milk Sugar) 41 1 7.2%
350 g United Kingdom - Black Patent350 g Black Patent 27 525 1.8%
350 g Belgian - De-Bittered Black350 g De-Bittered Black 34 566 1.8%
350 g United Kingdom - Roasted Barley350 g Roasted Barley 29 550 1.8%
4 kg Dry Malt Extract - Dark4 kg Dry Malt Extract - Dark 44 30 20.6%
19,450 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Magnum50 g Magnum Hops Pellet 15 Boil 60 min 21.24 34.5%
25 g Magnum25 g Magnum Hops Pellet 15 Boil 30 min 8.16 17.2%
70 g Centennial70 g Centennial Hops Pellet 10 Boil 10 min 7.19 48.3%
145 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.20 L Cold-steeped coffee (made on approx 800g crushed coffee) Other Secondary 7 days
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 575 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- -- 65 °C 65 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 61.9 L. Suggest reducing initial water volume to 45.4 L and adding 16.5 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 51.42 L. Suggest reducing initial water volume to 36.13 L and adding 6.02 L sparge/top-off. 42.2
Strike water volume at mash thickness of 3 L/kg 42.2
Mash volume with grains 51.4
Grain absorption losses -14.1
Remaining sparge water volume 15.3
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 3.5
Pre boil volume (equipment estimates 61.9 L) 46
Boil off losses -6.2
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil volume (equipment estimates 39.1 L) 55
Estimated amount in fermentor 55
Total: 57.5  
Equipment Profile Used: System Default
"Coffee & Cream Stout" American Stout beer recipe by Jerry Franklin - Extreme Brewing. All Grain, ABV 7.97%, IBU 36.59, SRM 38.19, Fermentables: (Maris Otter Pale, Lactose (Milk Sugar), Black Patent, De-Bittered Black, Roasted Barley, Dry Malt Extract - Dark) Hops: (Magnum, Centennial) Other: (Cold-steeped coffee (made on approx 800g crushed coffee))
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  • Last Updated: 2018-07-28 21:34 UTC