Val's Coffee Stout - Beer Recipe - Brewer's Friend

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Val's Coffee Stout

177 calories 16.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Adapted from bertusbrewery.com
Calories: 177 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)
Created: Saturday October 27th 2018
1.054
1.011
5.7%
18.8
41.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb American - Pale 2-Row9 lb Pale 2-Row 37 1.8 78.3%
1.50 lb United Kingdom - Pale Chocolate1.5 lb Pale Chocolate 33 207 13%
8 oz American - Midnight Wheat Malt8 oz Midnight Wheat Malt 33 550 4.3%
8 oz United Kingdom - Crystal 60L8 oz Crystal 60L 34 60 4.3%
11.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Glacier0.5 oz Glacier Hops Pellet 5.9 Boil 60 min 12.09 50%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 5.4 Boil 20 min 6.7 50%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 oz Cocoa Nibs Flavor Secondary 0 min.
1.75 oz Coffee - Cold Pressed Flavor Secondary 0 min.
0.50 tsp gypsum Water Agt Mash 0 min.
 
Yeast
Omega Yeast Labs - HotHead Ale OYL-057
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Medium High
Optimum Temp:
62 - 98 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 189 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 153 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.59 14.4  
Mash volume with grains 4.51 18.1  
Grain absorption losses -1.44 -5.8  
Remaining sparge water volume (equipment estimates 4.63 g | 18.5 qt) 4.59 18.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.54 g | 26.2 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.19 32.8
Equipment Profile Used: System Default
 
Notes

Ferment and rack to secondary in 4-5 days.

Coffee and Chocolate:

Grind best quality dark roast and add 2oz to coffee press, fill with 12oz water, cover and put in fridge overnight. Plunge it and strain straight into secondary with cocoa nibs - rack beer on top.


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  • Last Updated: 2019-02-20 21:58 UTC