Dead Man Walking - Irish Coffee Stout - Beer Recipe - Brewer's Friend

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Dead Man Walking - Irish Coffee Stout

225 calories 27 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Extra Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Source: C.S.Rhoderick
Calories: 225 calories (Per 12oz)
Carbs: 27 g (Per 12oz)
Created: Friday April 7th 2017
1.067
1.022
6.0%
57.8
49.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 74.1%
1 lb American - Caramel / Crystal 120L1 lb Caramel / Crystal 120L 33 120 7.4%
0.50 lb American - Black Malt0.5 lb Black Malt 28 500 3.7%
0.75 lb American - Chocolate0.75 lb Chocolate 29 350 5.6%
0.50 lb American - Roasted Barley0.5 lb Roasted Barley - (late boil kettle addition) 33 300 3.7%
4 oz Sumatra Roast Coffee4 oz Sumatra Roast Coffee 0 400 1.9%
8 oz Irish Whiskey on Oak8 oz Irish Whiskey on Oak 104 10 3.7%
13.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Nugget1 oz Nugget Hops Leaf/Whole 14 Boil 60 min 57.83 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 oz Sumatra Roast Coffee - Whirlpool @ 190° Flavor Other 15 min.
4 oz Irish Whiskey Other Other 30 days
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 341 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
22.75 Qt Mash Distilled Water - 13.5 Qt Sparge Distilled Water
4.7 g - CaCO3
2.8 g - NaHCO3
1.4 g - CaSO4
2.2 g - CaCl2
0.5 g - MgSO4
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 qt Mash Infusion -- 152 °F 90 min
10 qt Mash Out - water infusion Temperature -- 170 °F 10 min
13 qt Sparge Fly Sparge -- 170 °F --
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.98 15.9  
Mash volume with grains 5 20  
Grain absorption losses -1.59 -6.4  
Remaining sparge water volume (equipment estimates 4.83 g | 19.3 qt) 4.54 18.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.07 0.3  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 6.75 27  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.53 34.1
Equipment Profile Used: System Default
 
Notes

2 oz Sumatra Roast coffee - coarse grind added to mash during Mash Out

1 oz Nugget Whole Leaf Hops to Boil Kettle at 60 min

4 oz Sumatra Roast coffee - coarse grind added to Fermenter after primary

Rack to secondary in Whiskey soaked Barrel or oak cubes with 8 oz whiskey remaining in beer. Whiskey should bring ABV up by about .5 points to 6.66%

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  • Last Updated: 2018-02-12 16:49 UTC