Vanta Black - Coffee Stout - Beer Recipe - Brewer's Friend

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Vanta Black - Coffee Stout

339 calories 31.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Kyle Vancamp
Calories: 339 calories (Per 12oz)
Carbs: 31.3 g (Per 12oz)
Created: Wednesday April 10th 2019
1.102
1.021
10.6%
43.3
43.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb United Kingdom - Maris Otter Pale16 lb Maris Otter Pale 38 3.75 76.4%
1.50 lb German - CaraMunich II1.5 lb CaraMunich II 34 46 7.2%
12 oz German - CaraAroma12 oz CaraAroma 34 130 3.6%
8 oz German - Carafa III8 oz Carafa III 32 535 2.4%
11.20 oz Briess - Organic Chocolate Malt11.2 oz Organic Chocolate Malt 33.6 350 3.3%
8 oz Flaked Oats8 oz Flaked Oats 33 2.2 2.4%
1 lb Honey1 lb Honey 42 2 4.8%
335.20 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Nugget0.5 oz Nugget Hops Pellet 14 Boil 60 min 19.37 33.3%
0.50 oz Chinook0.5 oz Chinook Hops Pellet 13 Boil 45 min 16.51 33.3%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7 Boil 30 min 7.44 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 oz Coffee Flavor Secondary 7 days
4 oz Cocao Nibs Water Agt Secondary 7 days
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
2.0 (M cells / ml / ° P) 1008 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
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
20 qt Infusion -- 148 °F 60 min
13 qt Sparge -- 168 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 7.48 29.9  
Mash volume with grains 9.08 36.3  
Grain absorption losses -2.49 -10  
Remaining sparge water volume (equipment estimates 2.24 g | 9 qt) 2.68 10.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 7.06 g | 28.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 10.17 40.7
Equipment Profile Used: System Default
 
Notes


Mash In
Add 19.94 qt of water at 159.1 F 148.0 F 60 min

Mash Out
Add 12.76 qt of water at 203.8 F 168.0 F 10 min

Boil
60 minutes, noting the times for hop addition

Primary
Pitched 2L starter of wyeast 1056. Let ferment for 14 days

Secondary
Racked over bag filled with coffee and cacao nibs soaked in vodka for 14 days. Removed bag and aged another 30 days.

Bottling
Bottled with 4 oz of corn sugar into 22oz bottles. Conditioned 2 weeks before tasting.

Tasting
Original pour had great head retention, a really nice coffee note and not to much of an overly alcoholic taste/smell. Calculated ABV ended up being around 10.2%

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  • Last Updated: 2019-04-22 20:08 UTC