Jesse Coffee Vanilla Stout - Beer Recipe - Brewer's Friend

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Jesse Coffee Vanilla Stout

212 calories 21.1 g 16 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 4.5 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 212 calories (Per 16oz)
Carbs: 21.1 g (Per 16oz)
Created: Saturday February 15th 2020
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Stout

OG: 1.060 FG: 1.014 ABV: 6.0% IBU: 40

1.064
1.015
6.4%
39.2
39.3
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 79.7%
1.25 lb American - Roasted Barley1.25 lb Roasted Barley 33 300 10%
0.30 lb American - Black Malt0.3 lb Black Malt 28 500 2.4%
0.50 lb American - Caramel / Crystal 90L0.5 lb Caramel / Crystal 90L 33 90 4%
0.50 lb American - White Wheat0.5 lb White Wheat 40 2.8 4%
12.55 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Magnum0.5 oz Magnum Hops Pellet 15 Boil 60 min 27.69 20%
2 oz Northern Brewer2 oz Northern Brewer Hops Pellet 7.8 Boil 5 min 11.48 80%
2.50 oz / $ 0.00
 
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) 104 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.65 Volumes
 
Target Water Profile
Essex Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.35 qt/lb 4.24 16.9  
Mash volume with grains (equipment estimates 4.74 g | 19 qt) 5.24 21  
Grain absorption losses -1.57 -6.3  
Remaining sparge water volume (equipment estimates 3.68 g | 14.7 qt) 3.58 14.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.09 g | 24.4 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 4.5 18  
Top off amount 0.5 2  
Going into fermentor 5 20  
Total: 7.82 31.3
Equipment Profile Used: System Default
 
Notes

mash grains at 152 for 60 minutes

add hops per schedule above

cool wort and add to fermenter, pitch yeast at 70 degrees and let ferment at 68 degrees.

ferment for 10 days, then transfer to secondary.

add cold brew to taste, and add tincture of vanilla to taste

let sit and condition for a week or more until taste is reached, bottle / keg and carbonate.

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  • Last Updated: 2020-02-15 14:00 UTC