Irish Cream Latte White Stout - Beer Recipe - Brewer's Friend

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Irish Cream Latte White Stout

245 calories 30.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Experimental Beer
Boil Time: 60 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 28.4 liters
Post Boil Size: 22.7 liters
Pre Boil Gravity: 1.063 (recipe based estimate)
Post Boil Gravity: 1.078 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 245 calories (Per 330ml)
Carbs: 30.9 g (Per 330ml)
Created: Tuesday February 4th 2020
1.078
1.028
6.6%
24.2
7.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Crisp Malting - Finest Maris Otter5 kg Finest Maris Otter 38 3 68.5%
1 kg American - Wheat1 kg Wheat 38 1.8 13.7%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 6.8%
0.30 kg German - Carapils0.3 kg Carapils 35 1.3 4.1%
0.20 kg German - CaraMunich II0.2 kg CaraMunich II 34 46 2.7%
0.30 kg Lactose (Milk Sugar)0.3 kg Lactose (Milk Sugar) 41 1 4.1%
7.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
21 g Northern Brewer21 g Northern Brewer Hops Pellet 7.8 Boil 60 min 17.83 37.5%
14 g Willamette14 g Willamette Hops Pellet 4.5 Boil 15 min 3.4 25%
7 g Northern Brewer7 g Northern Brewer Hops Pellet 7.8 Boil 15 min 2.95 12.5%
14 g Willamette14 g Willamette Hops Pellet 4.5 Boil 0 min 25%
56 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
100 g Irish Cream Coffee(whole bean) Water Agt Boil 15 min.
50 g Irish Cream Coffee Water Agt Primary 4 days
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 137 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 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
-- 68 °C 90 min
-- 78 °C 10 min
Starting Mash Thickness: 3.14 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 22
Mash volume with grains 26.6
Grain absorption losses -7
Remaining sparge water volume (equipment estimates 12.5 L) 14.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 26.8 L) 28.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 20.8 L) 22.7
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22.7 L) 20.8
Total: 36.1  
Equipment Profile Used: System Default
"Irish Cream Latte White Stout" Experimental Beer recipe by Amazingbrewer. All Grain, ABV 6.62%, IBU 24.18, SRM 7.8, Fermentables: (Finest Maris Otter, Wheat, Flaked Oats, Carapils, CaraMunich II, Lactose (Milk Sugar)) Hops: (Northern Brewer, Willamette) Other: (Irish Cream Coffee(whole bean), Irish Cream Coffee)
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  • Public: Yup, Shared
  • Last Updated: 2020-02-04 10:58 UTC