Angel Coffee Stout - Beer Recipe - Brewer's Friend

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Angel Coffee Stout

266 calories 31.8 g 12 oz
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Beer Stats
Method: BIAB
Style: American Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.6 gallons
Post Boil Size: 5.1 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.079 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Daniel Diaz
Rating:
4.00 (1 Review)

Calories: 266 calories (Per 12oz)
Carbs: 31.8 g (Per 12oz)
Created: Tuesday January 7th 2020
1.079
1.026
6.9%
36.7
34.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 lb American - Caramel / Crystal 75L1 lb Caramel / Crystal 75L 33 75 6.7%
0.75 lb Weyermann - Munich Dark 0.75 lb Munich Dark 37 10 5%
8 oz Flaked Oats8 oz Flaked Oats 33 2.2 3.3%
11 lb Simpsons - Finest Pale Ale Maris Otter11 lb Finest Pale Ale Maris Otter 37 2.6 73.3%
1 lb Maltodextrin1 lb Maltodextrin - (late boil kettle addition) 39 0 6.7%
0.75 lb American - Black Malt0.75 lb Black Malt 28 500 5%
15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Northern Brewer1 oz Northern Brewer Hops Pellet 7.8 Boil 60 min 26.93 50%
1 oz Northern Brewer1 oz Northern Brewer Hops Pellet 7.8 Boil 10 min 9.76 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp Wyeast - Beer Nutrient Water Agt Boil 10 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:
67 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 127 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 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 gal Infusion 156 °F 156 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.49 g | 34 qt) 8.6 34.4  
Mash volume with grains (equipment estimates 9.61 g | 38.5 qt) 9.72 38.9  
Grain absorption losses -1.75 -7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.49 g | 26 qt) 6.6 26.4  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.1 20.4  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 5.1 g | 20.4 qt) 5 20  
Total: 8.6 34.4
Equipment Profile Used: System Default
 
Notes

Mashing grains at 156 F to extract sugars out of grains, After mashing boil for 60 min leaving at 5.1 gallons of wort. After primary fermentation add coffee beans ( Went with breakfast blend because its very light on the bitter side) to extract flavors try using two methods:

Method 1) put beans in a sauce pan and cover lightly with water and heat up the pan to 180 F to kill any bacteria and then chill and to fermenter.

Method 2) at the start of primary fermentation place the coffee beans inside a mason jar and put some vodka solution and shake once a day for a week. After one week dump whole batch into fermenter.


Planning on adding 1LB Breakfast blend coffee beans Along with hazelnut extract for flavoring

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  • Last Updated: 2020-04-01 07:33 UTC