'The Resurrection' Coffee Stout - Beer Recipe - Brewer's Friend

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'The Resurrection' Coffee Stout

200 calories 20.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 70 min
Batch Size: 22.6 liters (fermentor volume)
Pre Boil Size: 31.9 liters
Post Boil Size: 22.6 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Andy
No Chill: 20 minute extended hop boil time
Calories: 200 calories (Per 330ml)
Carbs: 20.5 g (Per 330ml)
Created: Tuesday September 18th 2018
1.065
1.016
6.5%
33.2
40.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.40 kg New Zealand - Ale Malt4.4 kg Ale Malt 37.4 3.05 62.9%
1 kg Rolled Oats1 kg Rolled Oats 33 2.2 14.3%
0.70 kg New Zealand - Medium Crystal Malt0.7 kg Medium Crystal Malt 35.4 56.35 10%
0.30 kg United Kingdom - Black Patent0.3 kg Black Patent 27 525 4.3%
0.30 kg New Zealand - Dark Chocolate Malt0.3 kg Dark Chocolate Malt 32.7 659.9 4.3%
0.30 kg New Zealand - Brown Malt0.3 kg Brown Malt 34 90.36 4.3%
7 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Tettnanger28 g Tettnanger Hops Pellet 4.5 Boil 60 min 13.07 39.4%
28.50 g East Kent Goldings28.5 g East Kent Goldings Hops Pellet 5 Boil 60 min 14.79 40.1%
14.50 g Tettnanger14.5 g Tettnanger Hops Pellet 4.5 Boil 15 min 5.32 20.4%
71 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Baking Soda Water Agt Mash 1 hr.
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
6 g Gypsum Water Agt Mash 1 hr.
0.50 each Whirlfloc Water Agt Boil 10 min.
4 g Yeast Nutrients Other Boil 10 min.
55 g Coffee Beans, Crushed Flavor Kegging 1 days
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 270 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21 L Saccharification Rest, Mash 1 Infusion -- 67 °C 80 min
Mash 2 Temperature -- 72 °C 40 min
21 L Batch Sparge Sparge -- 80 °C 20 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 21
Mash volume with grains 25.6
Grain absorption losses -7
Remaining sparge water volume (equipment estimates 16.5 L) 18.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.6 L) 31.9
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 22.6
Going into fermentor 22.6
Total: 39.8  
Equipment Profile Used: System Default
"'The Resurrection' Coffee Stout" Oatmeal Stout beer recipe by Andy. All Grain, ABV 6.45%, IBU 33.18, SRM 40, Fermentables: (Ale Malt, Rolled Oats, Medium Crystal Malt, Black Patent, Dark Chocolate Malt, Brown Malt) Hops: (Tettnanger, East Kent Goldings) Other: (Baking Soda, Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Whirlfloc, Yeast Nutrients, Coffee Beans, Crushed)
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  • Public: Yup, Shared
  • Last Updated: 2019-08-16 12:30 UTC