ICE COFFEE Black Pils - Beer Recipe - Brewer's Friend

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ICE COFFEE Black Pils

166 calories 16.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Dark American Lager
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 166 calories (Per 330ml)
Carbs: 16.8 g (Per 330ml)
Created: Tuesday February 21st 2017
1.054
1.013
5.4%
15.2
42.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.30 kg German - Pilsner4.3 kg Pilsner 38 1.6 80.4%
0.35 kg United Kingdom - Chocolate0.35 kg Chocolate 34 425 6.5%
0.35 kg German - Carafa III0.35 kg Carafa III 32 535 6.5%
0.35 kg Flaked Oats0.35 kg Flaked Oats 33 2.2 6.5%
5.35 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Amarillo10 g Amarillo Hops Leaf/Whole 8.6 Boil 60 min 9.21 14.3%
30 g Amarillo30 g Amarillo Hops Leaf/Whole 8.6 Boil 2 min 2.34 42.9%
30 g Citra30 g Citra Hops Leaf/Whole 13.5 Boil 2 min 3.67 42.9%
70 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
250 g Lactose Other Boil 10 min.
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
19 - 22 °C
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 67 °C 60 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 13.4
Mash volume with grains 16.9
Grain absorption losses -5.4
Remaining sparge water volume (equipment estimates 20.9 L) 17.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.1 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 22
Going into fermentor 22
Total: 31.3  
Equipment Profile Used: System Default
 
Notes

KAYON AND BRAZIL ARE THE LAGER
KAYON FINE AND RWANDA ARE THE ALE

BG 1048 - 72% efficiency. This would bring beer out at 5.4%.

Thus have added 1.7L of boiling water.

Power cut - boil cut for 20 mins half way through

OG 1060. Seems high? Not sure why. Got 22L yield on the 25L (plus 1.7L) - maybe excessive boiling? ITS HIGH BECAUSE OF LACTOSE STUPID!

10L fermented in office at 15C with S23
10L fermented at flat at 18C with US05

LAGER YEAST (grey taped conditioning tank) accentuates down to 1.020. ABV = 5.25%. Does this include lactose?

ALE YEAST accentuates down to 1.014. ABV = 6%.

Why does ale yeast ferment further? Lager fermentation temp wasnt very stable

15g sugar per 4L

Cold Brew
60g per L. Soak for 15 hours
Mikeller says 50g per 500l. Thats 10g/L. Compared to 16.6g/L for Ancoats Coffee.
I think we did same amount of liquid as Mikeller, but lower concentration.

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  • Last Updated: 2017-04-06 21:27 UTC