Dry Irish Coffee Stout - Beer Recipe - Brewer's Friend

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Dry Irish Coffee Stout

152 calories 16.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.031 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Sage
Calories: 152 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)
Created: Friday June 16th 2017
1.046
1.012
4.5%
40.8
33.1
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb United Kingdom - Maris Otter Pale7 lb Maris Otter Pale 38 3.75 70%
1.50 lb Flaked Barley1.5 lb Flaked Barley 32 2.2 15%
1 lb American - Roasted Barley1 lb Roasted Barley - (late boil kettle addition) 33 300 10%
0.50 lb American - Chocolate0.5 lb Chocolate - (late boil kettle addition) 29 350 5%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 5 Boil 60 min 40.84 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Tablet Fining Boil 10 min.
9 oz Espresso Flavor Primary 0 min.
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (avg):
71.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 238 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
51 10 16 71 71 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 gal Infusion -- 148 °F 90 min
4 gal Sparge -- 170 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.75 15  
Mash volume with grains 4.55 18.2  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 4.83 g | 19.3 qt) 4.75 19  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.5 34
Equipment Profile Used: System Default
 
Notes

Add in the Roasted Barley and Chocolate later in the mash to prevent the mash pH going to low. Grind it a bit finer (espresso grind fine) and then mix it in at the 90 minute mark when starting the mash out.

Pull 9 shots of espresso and dump it into the wort in the fermenter before pitching the yeast.

Don't rack onto coffee beans or grind, this might pull too much acidity from the bean over time creating an astringent coffee taste.

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  • Last Updated: 2018-12-28 19:16 UTC