Louise's Latte Stout 20g - Beer Recipe - Brewer's Friend

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Louise's Latte Stout 20g

221 calories 26.8 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 20 gallons (ending kettle volume)
Pre Boil Size: 22 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 65% (ending kettle)
Source: Rose Garage Brewing
Hop Utilization: 93%
Calories: 221 calories (Per 12oz)
Carbs: 26.8 g (Per 12oz)
Created: Saturday March 16th 2019
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OG: 1.055 FG: 1.016 ABV: 5.1% IBU: 41

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Fermentables
Amount Fermentable Cost PPG °L Bill %
32 lb US - Pale 2-Row32 lb Pale 2-Row 37 1.8 55.2%
4 lb American - Caramel / Crystal 80L4 lb Caramel / Crystal 80L 33 80 6.9%
4 lb American - Carapils (Dextrine Malt)4 lb Carapils (Dextrine Malt) 33 1.8 6.9%
8 lb German - De-Husked Caraf II8 lb De-Husked Caraf II 32 418 13.8%
8 lb Flaked Oats8 lb Flaked Oats 33 2.2 13.8%
2 lb Flaked Wheat2 lb Flaked Wheat 34 2 3.4%
58 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 oz Northern Brewer6 oz Northern Brewer Hops Pellet 4.9 Boil 60 min 23.71 60%
4 oz Northern Brewer4 oz Northern Brewer Hops Pellet 7.8 Boil 15 min 12.49 40%
10 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 lb Lactose Flavor Boil 15 min.
8 qt Brewed Expresso Flavor Boil 5 min.
8 oz Whole Vanilla Coffee Beans Flavor Kegging 2 days
 
Yeast
Imperial Yeast - A07 Flagship
Amount:
4 Each
Cost:
Attenuation (custom):
65%
Flocculation:
Medium-low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 428 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 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
18.3 gal Strike 152 °F 152 °F 60 min
12 gal Sparge -- 160 °F 30 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 152 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 21.88 gal (87.5 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 9.88 gal (39.5 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 22.77 gal (91.06 qt). Suggest reducing initial water volume to 7.36 gal (29.44 qt) and adding 10.77 gal (43.06 qt) sparge/top-off. 18.13 72.5  
Strike water volume at mash thickness of 1.25 qt/lb 18.13 72.5  
Mash volume with grains 22.77 91.1  
Grain absorption losses -7.25 -29  
Remaining sparge water volume 11.38 45.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 21.88 g | 87.5 qt) 22 88  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.38 -1.5  
Post boil volume (equipment estimates 20.13 g | 80.5 qt) 20 80  
Estimated amount in fermentor 20 80  
Total: 29.5 118
Equipment Profile Used: System Default
 
Notes

10-27
Switched the 15 minute East Kent Goldings to 15 minute Northern Brewer addition.

Also stacked it on British Ale yeast (From Hot Rod batch) rather than American Ale yeast. 1098 rather than 1056

Forgot the Lactose - Need to add at Packaging

Added American Oak Medium Toast Spirals. 1-1/2 Spirials to two of the carboys (carboys have been cold consditioning for 1-1/2 months so far)




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  • Last Updated: 2024-11-05 19:29 UTC