White Coffee Stout - Beer Recipe - Brewer's Friend

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White Coffee Stout

217 calories 23.3 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 30 liters (fermentor volume)
Pre Boil Size: 28.4 liters
Post Boil Size: 24.2 liters
Pre Boil Gravity: 1.074 (recipe based estimate)
Post Boil Gravity: 1.087 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 217 calories (Per 330ml)
Carbs: 23.3 g (Per 330ml)
Created: Wednesday January 15th 2020
1.070
1.019
6.7%
32.2
4.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg American - Pale 2-Row6 kg Pale 2-Row 37 1.8 69.4%
1.32 kg Flaked Oats1.32 kg Flaked Oats 33 2.2 15.3%
0.66 kg American - White Wheat0.66 kg White Wheat 40 2.8 7.6%
0.66 kg American - Carapils (Dextrine Malt)0.66 kg Carapils (Dextrine Malt) 33 1.8 7.6%
8.64 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Galena30 g Galena Hops Pellet 13 Boil 60 min 26.65 42.9%
40 g Willamette40 g Willamette Hops Leaf/Whole 4.5 Boil 15 min 5.55 57.1%
70 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Whirlfloc Water Agt Boil 15 min.
5 g yeast nutrient Other Boil 5 min.
350 g coffee - whole bean in bag Flavor Primary 0 min.
 
Yeast
White Labs - London Ale Yeast WLP013
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
19 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 179 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.69 bar       Temp: 20 °C       CO2 Level: 2.3 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Strike 70 °C 65 °C 60 min
12 L Sparge 93 °C 75 °C 10 min
Starting Grain Temp: 21 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 31.5
Mash volume with grains (equipment estimates 31.4 L) 37.2
Grain absorption losses -8.6
Remaining sparge water volume (equipment estimates 8.3 L) 6.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.3 L) 28.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 24.2
Top off amount 5.8
Going into fermentor 30
Total: 37.9  
Equipment Profile Used: System Default
"White Coffee Stout" No Profile Selected beer recipe by Andrew Marcus. All Grain, ABV 6.72%, IBU 32.19, SRM 4.29, Fermentables: (Pale 2-Row, Flaked Oats, White Wheat, Carapils (Dextrine Malt)) Hops: (Galena, Willamette) Other: (Whirlfloc, yeast nutrient, coffee - whole bean in bag)
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  • Public: Yup, Shared
  • Last Updated: 2020-01-16 23:50 UTC