Imperial Coffee Stout II - Beer Recipe - Brewer's Friend

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Imperial Coffee Stout II

294 calories 25.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 15 gallons (fermentor volume)
Pre Boil Size: 17.5 gallons
Pre Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 75% (brew house)
Source: John Millette
Calories: 294 calories (Per 12oz)
Carbs: 25.6 g (Per 12oz)
Created: Monday January 28th 2019
1.089
1.016
9.6%
45.5
34.4
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 lb United Kingdom - Golden Naked Oats1.5 lb Golden Naked Oats 33 10 3.3%
1 lb American - Roasted Barley1 lb Roasted Barley 33 300 2.2%
1 lb American - Black Malt1 lb Black Malt 28 500 2.2%
1.50 lb American - Chocolate1.5 lb Chocolate 29 350 3.3%
0.75 lb American - Caramel / Crystal 60L0.75 lb Caramel / Crystal 60L 34 60 1.6%
35 lb American - Pale 2-Row35 lb Pale 2-Row 37 1.8 76.5%
5 lb Invert Sugar5 lb Invert Sugar - (late boil kettle addition) 46 1 10.9%
45.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 oz Simcoe2.5 oz Simcoe Hops Pellet 12.7 Boil 60 min 35.73 50%
2.50 oz Willamette2.5 oz Willamette Hops Pellet 4.5 Boil 30 min 9.73 50%
5 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Whirlfloc Water Agt Boil 15 min.
3 tbsp Gypsum Water Agt Mash 1 hr.
1 tsp Wyeast - Beer Nutrient Water Agt Boil 10 min.
5 each Servomycies Other Boil 10 min.
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 909 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Priming sugar       Amount: 10 oz.       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
57 qt Sparge -- 150 °F 60 min
Starting Mash Thickness: 1.6 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 16.69 gal (66.75 qt). Suggest reducing initial water volume to 11.63 gal (46.52 qt) and adding 4.69 gal (18.75 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 19.56 gal (78.24 qt). Suggest reducing strike water volume to 8.74 gal (34.96 qt) and adding 7.56 gal (30.24 qt) sparge/top-off. 16.3 65.2  
Strike water volume at mash thickness of 1.6 qt/lb 16.3 65.2  
Mash volume with grains 19.56 78.2  
Grain absorption losses -5.09 -20.4  
Remaining sparge water volume (equipment estimates 5.36 g | 21.4 qt) 6.54 26.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 16.32 g | 65.3 qt) 17.5 70  
Volume increase from sugar/extract (late additions) 0.37 1.5  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil Volume 15 60  
Going into fermentor 15 60  
Total: 22.84 91.4
Equipment Profile Used: System Default
"Imperial Coffee Stout II" Dry Stout beer recipe by John Millette. All Grain, ABV 9.61%, IBU 45.46, SRM 34.37, Fermentables: (Golden Naked Oats, Roasted Barley, Black Malt, Chocolate, Caramel / Crystal 60L, Pale 2-Row, Invert Sugar) Hops: (Simcoe, Willamette) Other: (Whirlfloc, Gypsum, Beer Nutrient, Servomycies)
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  • Last Updated: 2019-02-03 13:43 UTC