Coffee Stout - Beer Recipe - Brewer's Friend

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Coffee Stout

153 calories 15.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 153 calories (Per 330ml)
Carbs: 15.5 g (Per 330ml)
Created: Tuesday April 17th 2018
1.050
1.012
5.1%
25.6
37.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.80 kg American - Pale 2-Row2.8 kg Pale 2-Row 37 1.8 59.6%
0.60 kg American - Caramel / Crystal 120L0.6 kg Caramel / Crystal 120L 33 120 12.8%
0.10 kg American - Carapils (Dextrine Malt)0.1 kg Carapils (Dextrine Malt) 33 1.8 2.1%
0.10 kg American - Roasted Barley0.1 kg Roasted Barley 33 300 2.1%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 10.6%
0.40 kg American - Dark Chocolate0.4 kg Dark Chocolate 29 420 8.5%
0.20 kg Lactose (Milk Sugar)0.2 kg Lactose (Milk Sugar) - (late boil kettle addition) 41 1 4.3%
4.70 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Magnum5 g Magnum Hops Pellet 15 Boil 50 min 9.89 23.8%
15 g Nelson Sauvin15 g Nelson Sauvin Hops Pellet 12.5 Boil 20 min 15.74 71.4%
1 g whirlflock1 g whirlflock Hops Pellet 0 Boil 15 min 4.8%
21 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
75 g Ground Coffee Flavor Primary 2 days
1 each Vanilla Bean Spice Secondary 10 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Sparge -- 67 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 13.5
Mash volume with grains 16.5
Grain absorption losses -4.5
Remaining sparge water volume (equipment estimates 18.6 L) 20.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.7 L) 28.5
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 21
Going into fermentor 21
Total: 33.9  
Equipment Profile Used: System Default
 
Notes

Coffee in primary for 2 days at 18 degrees
Vanilla been in secondary for 10 days at 6 degrees

Preboil 1041

Post boil 1048

Finish 1017.

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  • Last Updated: 2018-06-23 06:04 UTC