Seventh Inning Stretch, American Stout Coffe & Cacao v1.0 - Beer Recipe - Brewer's Friend

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Seventh Inning Stretch, American Stout Coffe & Cacao v1.0

217 calories 24.4 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8.125 gallons
Pre Boil Gravity: 1.023 (recipe based estimate)
Efficiency: 80% (brew house)
Source: T Foster, modified J. Neighbors
Calories: 217 calories (Per 12oz)
Carbs: 24.4 g (Per 12oz)
Created: Thursday May 30th 2019
1.065
1.019
6.0%
63.1
33.3
4.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb American - Pale 2-Row7 lb Pale 2-Row - (late boil kettle addition) 37 1.8 50.9%
2 lb German - Munich Dark2 lb Munich Dark 37 15.5 14.5%
2 lb American - Vienna2 lb Vienna 35 4 14.5%
0.50 lb Belgian - Biscuit0.5 lb Biscuit 35 23 3.6%
0.75 lb American - Special Roast0.75 lb Special Roast 33 50 5.5%
0.50 lb Briess - Blackprinz Malt0.5 lb Blackprinz Malt 25 500 3.6%
0.50 lb American - Caramel / Crystal 60L0.5 lb Caramel / Crystal 60L 34 60 3.6%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 3.6%
13.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
32.30 g Magnum32.3 g Magnum Hops Pellet 11.8 Boil 60 min 51.72 50.6%
11.50 g East Kent Goldings11.5 g East Kent Goldings Hops Pellet 5 Whirlpool 0 min 2.53 18%
20 g Centennial20 g Centennial Hops Pellet 10 Whirlpool 0 min 8.81 31.3%
63.80 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Wyeast - Beer Nutrient Water Agt Boil 10 min.
2 g Whirlfloc Water Agt Boil 10 min.
 
Yeast
White Labs - East Coast Ale Yeast WLP008
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-Low
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 181 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 qt Fly Sparge -- 156 °F 60 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 5.16 20.6  
Mash volume with grains 6.26 25  
Grain absorption losses -1.72 -6.9  
Remaining sparge water volume (equipment estimates 5.15 g | 20.6 qt) 4.94 19.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.33 g | 33.3 qt) 8.13 32.5  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 6.04 24.2  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Going into fermentor 6 24  
Total: 10.09 40.4
Equipment Profile Used: System Default
 
Notes

Brew Day: 6/4/19, Start 7:15A
Daytime Start Temp: 60, RH: 90 @ 06:00, Grain Temp 65.7 F

MASH:
Mash target temp of 154 @ 2.0 qt./lb. dough in @ 162.8 F
Volume of strike water: 27.0.10 (Quarts)
Temperature of strike water:164.0 (F)
Liquor pH: 7.68
Actual mash temp: 152.1 Avg.
Mash Start: 6:53 A
Mash pH 20 min. from start: 5.38 @ 60.5 F
Mash end: 7:57 A, 64 Min.
Vourlof: 5 Min.
Lauter Target: 5 min./gal.
Lauter Start: 8:03 A
Lauter End: 8:08 A
pH of last runnings: 1.022
pH of mash: pH 4.61
Refractometer: 1.054
Hydrometer: 1.054

BOIL:
Boil Length: 90 Min.
Boil Starting Volume.: 8.125 gal. at 212F
Boil Start: 9:15 A
Boil Starting Gravity (BSG): 1.054
Boil Starting pH: 5.56
Fining Additions 10:31 A
Boil Cooling Coil Imersion Insertion: 10:35 A
Boil End: 10:45 A
Boil End Volume: 6.875 gal.
Boil Ending Gravity (BEG): 1.0XX
Boil Ending pH: 5.35
Fining addition prior to end of boil: 10 min.
0 tsp. Irish Moss in boil.
1 tablet Whirfloc
1 tsp. Wyeast in boil
Finish Boil Vol.: 6.80 al.
Whirlpool Hops added @ 170 F
Cooled wort to 70 @ 11:12 A, 27 minutes
Refractometer: 1.054
Hydrometer: 1.0XX
pH: 5.31
Oxygen in wort: Fermenter head filled with oxygen, then set on hand truck (dolly) to facilitate shaking. Shaken hard 3 separate sessions at 1 minute each with oxygen in each session in fermenter head space.

HOPPING:
60 Min: 32.3 g. Magnum
5 Min.: 11.5 g. East Kent Golding
0 Min.: 20 g. Chinook

IBU/GU RATIO:
American Stout IBU/GU Target: ~1.0
Recipe: IBU to GU: 59/66 = .94

FERMENTATION:
Hydrometer SG: 1.0XX
06-04-19: Temp Controller set to 67: 66-67 F, Day 1
06-XX-19: Temp Controller set to 68: 68-69 F, Day XX
06-XX-19: Temp Controller set to 69: 69-70 F, Day XX
06-XX-19: Dry hop added, Day XX
NA: Blow-off removed, airlock inserted F, Day -XX
06-XX-19: Apparent physical activity stopped, Day XX
06-XX-19: End 2-day Diacetyl rest, Day XX
NA: PH: 4.XX Day XX
06-XX-19: Cold crash start, Day XX
06-XX-19: Transfer Beer to keg. Day XX
06-XX-19: PH: X.XX, Day XX
06-XX-19: Hydrometer reading; 1.015 Day XX
06-XX-19: Set keg CO2 to to 30 p.s.i. , Day XX
06-XX-19: Reduce keg pressure to 11 p.s.i. , Day XX

FERMENTATION NOTES:
Yeat starter started the prior day. Cold crashed yeast for adding to fermenter next day, 6/5/19. Set cooling to 62 F. Starting fermentation temp at 65 F.

TASTING NOTES:
XX

John Neighbors

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  • Last Updated: 2019-06-04 20:06 UTC