Jet City Espresso Latte Stout - Beer Recipe - Brewer's Friend

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Jet City Espresso Latte Stout

206 calories 21.6 g 12 oz
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Beer Stats
Method: Extract
Style: Dry Stout
Boil Time: 60 min
Batch Size: 1.75 gallons (fermentor volume)
Pre Boil Size: 2.25 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: The Church Craft Brewing
Calories: 206 calories (Per 12oz)
Carbs: 21.6 g (Per 12oz)
Created: Tuesday August 22nd 2017
1.062
1.016
6.1%
31.6
39.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.61 lb Liquid Malt Extract - Light1.61 lb Liquid Malt Extract - Light 35 4 43%
0.70 lb Liquid Malt Extract - Dark0.7 lb Liquid Malt Extract - Dark 35 30 18.7%
0.35 lb Dry Malt Extract - Dark0.35 lb Dry Malt Extract - Dark 44 30 9.4%
2.66 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.18 lb United Kingdom - Maris Otter Pale0.18 lb Maris Otter Pale 38 3.75 4.8%
0.18 lb American - Caramel / Crystal 120L0.18 lb Caramel / Crystal 120L 33 120 4.8%
0.18 lb United Kingdom - Roasted Barley0.18 lb Roasted Barley 29 550 4.8%
0.18 lb American - Victory0.18 lb Victory 34 28 4.8%
0.18 lb Belgian - Special B0.18 lb Special B 34 115 4.8%
0.09 lb German - Chocolate Rye0.09 lb Chocolate Rye 31 240 2.4%
0.09 lb German - Melanoidin0.09 lb Melanoidin 37 25 2.4%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.18 oz Wakatu0.18 oz Wakatu Hops Pellet 7.5 Boil 60 min 14.87 25%
0.18 oz Wakatu0.18 oz Wakatu Hops Pellet 7.5 Boil 30 min 11.43 25%
0.18 oz Mount Hood0.18 oz Mount Hood Hops Pellet 4.8 Boil 10 min 3.45 25%
0.18 oz Mount Hood0.18 oz Mount Hood Hops Pellet 4.8 Boil 5 min 1.9 25%
0.72 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.35 lb Lactose Other Boil 10 min.
0.35 tsp Irish Moss Fining Boil 10 min.
5.60 oz Espresso Other Bottling --
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 35 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Dextrose      
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 3.19 g | 12.8 qt) 2.16 8.7  
Mash volume with grains (equipment estimates 3.19 g | 12.8 qt) 2.25 9  
Grain absorption losses (steeping) -0.14 -0.5  
Volume increase from sugar/extract (early additions) 0.22 0.9  
Pre boil volume (equipment estimates 3.28 g | 13.1 qt) 2.25 9  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil volume 1.75 7  
Going into fermentor 1.75 7  
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: 2.16 8.7
Equipment Profile Used: System Default
 
Notes
  1. Bring 1.75 Gallons of water to 160F
  2. Steep the Grains for 30 minutes (Use a grain bag for steeping)
  3. Bring .5 Gal of water to 170F to Sparge the grains (Place the grains in a strainer and pour the water over the grains.)
  4. Add only the Liquid Malt Extract
  5. Bring to a roiling boil and add .5oz Wakatu Hops
  6. After 30 min add .5oz Wakatu Hops
  7. After 50 min remove from boil and add Dry Malt Extract, Lactose, .5oz Mt. Hood Hops
  8. Add Irish Moss with 10 min left to boil
  9. Add .5oz Mt. Hood hops with 5 min left in boil
  10. Remove from heat and cool the wort to 70 degrees.
  11. Take a Initial Gravity Reading.
  12. Transfer the wort to the fermentor
  13. Pitch the Yeast
  14. Transfer to a secondary fermentor after 5 days (You may choose to filter the beer at this time)
  15. After 5 days in the secondary, it is time to bottle.
  16. Brew Espresso and add to bottling bucket
  17. Dissolve 1oz of Dextrose in water at 160F and add to beer
  18. After bottling, store in 65-70 degree dark area for 2 weeks and then in a cool area.
  19. Open and enjoy.
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  • Last Updated: 2017-08-22 16:47 UTC