Coffee Stout - Beer Recipe - Brewer's Friend

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Coffee Stout

197 calories 20.4 g 330 ml
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 70 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 18 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 197 calories (Per 330ml)
Carbs: 20.4 g (Per 330ml)
Created: Monday December 2nd 2019
1.064
1.016
6.2%
34.5
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg New Zealand - Ale Malt4.5 kg Ale Malt 37.4 3.05 69.2%
500 g New Zealand - Dark Chocolate Malt500 g Dark Chocolate Malt 32.7 659.9 7.7%
500 g Gladfield - Munich Malt500 g Munich Malt 36.8 7.87 7.7%
250 g New Zealand - Roast Barley250 g Roast Barley 32.7 736.04 3.8%
250 g Gladfield - Medium Crystal Malt250 g Medium Crystal Malt 35.4 56.35 3.8%
300 g Flaked Oats300 g Flaked Oats 33 2.2 4.6%
200 g Rice Hulls200 g Rice Hulls 0 0 3.1%
6,500 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Chinook15 g Chinook Hops Pellet 13 Boil 70 min 23.53 33.3%
15 g Fuggles15 g Fuggles Hops Pellet 4.5 Boil 70 min 8.15 33.3%
15 g Fuggles15 g Fuggles Hops Pellet 4.5 Boil 10 min 2.86 33.3%
45 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 10 min.
150 g Cacao nibs Flavor Primary 7 days
0.40 L Cold brew coffee Flavor Primary 7 days
0.50 each Campden Tablet Water Agt Mash 0 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 115 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.75 bar       Temp: 3 °C       CO2 Level: 2.5 Volumes
 
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
19 L Strike 72 °C 68 °C 70 min
16 L Sparge 70 °C 70 °C --
Starting Mash Thickness: 3.14 L/kg
Starting Grain Temp: 24 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 20.4
Mash volume with grains (equipment estimates 21.7 L) 24.7
Grain absorption losses -6.5
Remaining sparge water volume (equipment estimates 11.9 L) 12
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.9 L) 25
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 18
Top off amount 3
Going into fermentor 21
Total: 32.4  
Equipment Profile Used: System Default
 
Notes

Adapted from Brewdog's Imperial Coffee Stout.

400ml cold brew coffee added to primary along with 150g of cacao nibs soaked in approximately 150ml of congac. This addition was made on day 8 after soaking the cacao nibs for 3-4 days and brewing the cold brew for 24 hours.

Lactose can be added to end of boil to round off bitterness/add sweetness. My thought is that the lactose sweetness and higher FG will counteract the bitterness from the roasted/dark malts and the coffee/caco - can remove lactose if switching to a lower attenuation yeast.

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  • Last Updated: 2020-05-26 02:39 UTC