Coffee Imperial Stout #1 - Beer Recipe - Brewer's Friend

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Coffee Imperial Stout #1

255 calories 23.7 g 330 ml
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Beer Stats
Method: BIAB
Style: Imperial Stout
Boil Time: 90 min
Batch Size: 13 liters (fermentor volume)
Pre Boil Size: 17 liters
Pre Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 255 calories (Per 330ml)
Carbs: 23.7 g (Per 330ml)
Created: Tuesday May 29th 2018
1.083
1.017
8.8%
56.5
47.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg United Kingdom - Maris Otter Pale4 kg Maris Otter Pale 38 3.75 80%
250 g American - Caramel / Crystal 75L250 g Caramel / Crystal 75L 33 75 5%
250 g American - Chocolate250 g Chocolate 29 350 5%
150 g American - Wheat150 g Wheat 38 1.8 3%
125 g American - Midnight Wheat Malt125 g Midnight Wheat Malt 33 550 2.5%
125 g United Kingdom - Coffee Malt125 g Coffee Malt 36 150 2.5%
100 g American - Roasted Barley100 g Roasted Barley 33 300 2%
5,000 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Warrior20 g Warrior Hops Pellet 15.2 Boil 90 min 56.17 66.7%
10 g Cascade10 g Cascade Hops Pellet 4.7 Boil 1 min 0.35 33.3%
30 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 g Wyeast nutrient Other Boil 10 min.
50 g Whole coffee beans Spice Secondary 1 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:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 195 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       CO2 Level: 2.1 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
70 13 15 60 60 36
Tokyo tap water, but I only have Gysum and CaCl to play with, so I just added equal parts to get the Cl and SO4 up (and some calcium as a result, but not as high as I wanted)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14 L Infusion -- 68 °C 90 min
6 L Sparge -- 76 °C 3 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 27.6 L) 22.9
Mash volume with grains (equipment estimates 30.9 L) 26.2
Grain absorption losses -5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 21.7 L) 17
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 13
Volume into fermentor 13
Total: 22.9  
Equipment Profile Used: System Default
 
Notes

Was originally gonna do a proper imperial stout but I felt underprepared and decided to just do a stronger "imperial" coffee stout. I'm picturing Brewtus from Monocacy Brewing in Frederick, MD, but I have no idea what their actual grist is like (the ABV and IBU are on point though).

SRM is way too high because idk what I'm doing. Need to burn through a bunch of midnight wheat I have lying around, but it has a huge affect on SRM.

Two packets US-05, rehydrated.

*** FG was 1024 after 30 days in fermenter... must be related to the sparge, which I did by dunking the bag in 76 degree water. That is a huge deviation from the expected FG so it must be related to this (mashing a little high wouldn't account for all of it).

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  • Public: Yup, Shared
  • Last Updated: 2018-07-15 08:41 UTC