Coffee Sweet Stout - Beer Recipe - Brewer's Friend

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Coffee Sweet Stout

171 calories 17 g 12 oz
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Beer Stats
Method: Extract
Style: American Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Matt
Calories: 171 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
URL: http://byo.com/hops/item/1155-milk-stout-it-does-a-body-good
Created: Tuesday November 29th 2016
1.052
1.012
5.3%
50.7
31.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.30 lb Liquid Malt Extract - Dark3.3 lb Liquid Malt Extract - Dark 35 30 41%
3 lb Dry Malt Extract - Light3 lb Dry Malt Extract - Light 42 4 37.3%
6.30 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.50 lb Belgian - Special B0.5 lb Special B 34 115 6.2%
0.25 lb American - Roasted Barley0.25 lb Roasted Barley 33 300 3.1%
0.25 lb United Kingdom - Pale Chocolate0.25 lb Pale Chocolate 33 207 3.1%
0.50 lb German - CaraMunich II0.5 lb CaraMunich II 34 46 6.2%
0.25 lb United Kingdom - Chocolate0.25 lb Chocolate 34 425 3.1%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Cascade1.25 oz Cascade Hops Pellet 7.7 Boil 60 min 38.72 50%
1.25 oz East Kent Goldings1.25 oz East Kent Goldings Hops Pellet 4.8 Boil 15 min 11.98 50%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
16 oz Cold Brewed Coffee Flavor Kegging --
1 lb Lactose Flavor Boil 1 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 85 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Force Carbonation      
 
Target Water Profile
Alvarado Plant Tap San Diego, CA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
58 23 73 87 133 184
Numbers taken from the following website.

http://www.brewersfriend.com/homebrew/water-profiles/
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.3 g | 25.2 qt) 5.71 22.8  
Mash volume with grains (equipment estimates 6.3 g | 25.2 qt) 5.85 23.4  
Grain absorption losses (steeping) -0.22 -0.9  
Volume increase from sugar/extract (early additions) 0.51 2.1  
Pre boil volume (equipment estimates 6.59 g | 26.4 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil volume 5 20  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 5.71 22.8
Equipment Profile Used: System Default
 
Notes

Crush the grains, place in a grain bag and steep them in 2.5 gallons (9.5 L) of 168 °F (76 °C) water for 30 minutes.
Remove grain bag and bring grain tea to a boil.
Stir in malt extract and resume boil, add Cascades hops once boil resumes.
After 45 minutes, add the Goldings hops (60 minute total boil).
Ferment at 68 °F (20 °C)


The basis for the recipe is Watney's Cream Stout. I added coffee and tweaked the grain bill.

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  • Last Updated: 2016-12-11 20:33 UTC