A Cup of Joe and A Donut To Go - Beer Recipe - Brewer's Friend

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A Cup of Joe and A Donut To Go

238 calories 23.1 g 12 oz
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Beer Stats
Method: Partial Mash
Style: American Stout
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 35% (brew house)
Calories: 238 calories (Per 12oz)
Carbs: 23.1 g (Per 12oz)
Created: Tuesday August 13th 2019
1.072
1.016
7.3%
48.2
46.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.55 lb Dry Malt Extract - Extra Light7.55 lb Dry Malt Extract - Extra Light 42 2.5 59.9%
2 lb American - Pale 2-Row2 lb Pale 2-Row 37 1.8 15.9%
0.81 lb American - Caramel / Crystal 60L0.8125 lb Caramel / Crystal 60L 34 60 6.4%
0.88 lb American - Chocolate0.875 lb Chocolate 29 350 6.9%
0.63 lb United Kingdom - Roasted Barley0.625 lb Roasted Barley 29 550 5%
0.13 lb United Kingdom - Black Patent0.125 lb Black Patent 27 525 1%
0.63 lb Briess - Barley, Flaked0.625 lb Barley, Flaked 32.2 1.4 5%
12.61 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Nugget1 oz Nugget Hops Pellet 13.4 Boil 60 min 46.91 83.3%
0.20 oz Willamette0.2 oz Willamette Hops Pellet 5.1 Boil 10 min 1.29 16.7%
1.20 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 10 min.
1.50 tsp Pumpkin pie spice at flameout Spice Other 0 min.
3 oz Trader Joes Medium Roast steeping for 2 min at flameout Flavor Other 0 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 122 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dme       Amount: 6 oz       Temp: 68 °F       CO2 Level: 2.32 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
6 qt Steeping -- 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.84 g | 27.4 qt) 7.05 28.2  
Mash volume with grains (equipment estimates 6.84 g | 27.4 qt) 7.45 29.8  
Grain absorption losses (steeping) -0.63 -2.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.59 2.4  
Pre boil volume (equipment estimates 6.8 g | 27.2 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil volume (equipment estimates 5.25 g | 21 qt) 5.5 22  
Going into fermentor (equipment estimates 5.5 g | 22 qt) 5.25 21  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 7.05 28.2
Equipment Profile Used: System Default
 
Notes

For the secondary, cold brewed 8oz coffee with 7oz of water for 48hrs. Added 4 cups of the cold brew along with 1.5 tsp of pumpkin pie spice. Let sit for 10 days.

For bottling, cold brewed 5oz of coffee with 4oz of water with 0.25tsp of pumpkin pie spice added to the water while it was cooling off. Added 1 cup of this to the bottling bucket.

Boiled the water for all cold brews for 10min and then allowed to cool before added the coffee.

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  • Last Updated: 2019-11-14 15:52 UTC