Imperial Cold Steeped Coffee Stout - Beer Recipe - Brewer's Friend

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Imperial Cold Steeped Coffee Stout

272 calories 26.5 g 330 ml
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Beer Stats
Method: BIAB
Style: Russian Imperial Stout
Boil Time: 40 min
Batch Size: 4 liters (fermentor volume)
Pre Boil Size: 7 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 272 calories (Per 330ml)
Carbs: 26.5 g (Per 330ml)
Created: Monday October 17th 2016
1.088
1.020
8.9%
119.3
38.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
915 g United Kingdom - Golden Promise915 g Golden Promise 37 3 63.5%
135 g United Kingdom - Wheat135 g Wheat 37 2 9.4%
120 g Flaked Oats120 g Flaked Oats 33 2.2 8.3%
120 g United Kingdom - Chocolate120 g Chocolate 34 425 8.3%
150 g Corn Sugar - Dextrose150 g Corn Sugar - Dextrose 46 0.5 10.4%
1,440 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Fuggles10 g Fuggles Hops Leaf/Whole 4.5 Boil 30 min 19.92 40%
15 g Apollo15 g Apollo Hops Leaf/Whole 19 Boil 20 min 99.41 60%
25 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
200 ml coffee Flavor Bottling --
 
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:
19 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 L Temperature -- 65 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 10 L) 9.1
Mash volume with grains (equipment estimates 10.9 L) 9.9
Grain absorption losses -1.3
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 7.9 L) 7
Boil off losses -3.8
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 4
Volume into fermentor 4
Total: 9.1  
Equipment Profile Used: System Default
 
Notes

Cold steep chocolate malt overnight in the fridge in 1 litre of water.

Add dextrose with Apollo hops 10 mins before flameout.

Add the cold steeped chocolate malt at flameout to assist with cooling.

Before bottling, add 200ml of 24 hour cold steeped coffee along with 25g of dextrose.

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  • Public: Yup, Shared
  • Last Updated: 2016-10-21 18:31 UTC