Cafe de los Andes - Beer Recipe - Brewer's Friend

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Cafe de los Andes

178 calories 17.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jesus Albeiro Sanchez S
Hop Utilization: 76%
Calories: 178 calories (Per 330ml)
Carbs: 17.4 g (Per 330ml)
Created: Monday March 23rd 2020
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Nippan Stout

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OG: 1.056 FG: 1.017 ABV: 5.0% IBU: 26

1.058
1.013
5.8%
27.2
62.1
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
3.50 kg Weyermann - Pale Ale3.5 kg Pale Ale 39 4.64 59.3%
0.60 kg Weyermann - Munich Type I0.6 kg Munich Type I 38 14.51 10.2%
0.40 kg Weyermann - CaraAmber0.4 kg CaraAmber 37 70.55 6.8%
0.20 kg Weyermann - Carafa Special Type II0.2 kg Carafa Special Type II - (late boil kettle addition) 29.9 1132.64 3.4%
1 kg Flaked Oats1 kg Flaked Oats 33 4.37 16.9%
0.20 kg Weyermann - Carafa Special Type III0.2 kg Carafa Special Type III - (late boil kettle addition) 29.9 1399.5 3.4%
5.90 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Celeia - Charles Faram50 g Celeia - Charles Faram Hops Pellet 2.4 First Wort 0 min 12.51 33.3%
50 g Fuggles50 g Fuggles Hops Pellet 4.7 Boil 15 min 11.05 33.3%
20 g Celeia - Charles Faram20 g Celeia - Charles Faram Hops Pellet 2.4 Boil 15 min 2.26 13.3%
30 g Celeia - Charles Faram30 g Celeia - Charles Faram Hops Pellet 2.4 Boil 5 min 1.36 20%
150 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3.50 g Epsom Salt Water Agt Mash 1 hr.
2 g Baking Soda Water Agt Mash 1 hr.
4.45 g Citric acid Water Agt Mash 1 hr.
1.56 g Citric acid Water Agt Sparge 1 hr.
6 g Chalk Water Agt Mash 1 hr.
1.50 g Salt Water Agt Mash 1 hr.
 
Yeast
Mangrove Jack - Liberty Bell Ale M36
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Med-High
Optimum Temp:
17 - 23 °C
Starter:
No
Fermentation Temp:
19.5 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 225 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 142.8 g       Temp: 18 °C       CO2 Level: 2.7 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 10 35 120 50 120
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17.1 L Infusion 74 °C 67 °C 60 min
15 L Batch Sparge -- 80 °C 20 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 16 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 17.7
Mash volume with grains 21.6
Grain absorption losses -5.9
Remaining sparge water volume (equipment estimates 16.6 L) 15.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.5 L) 26
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.8
Post boil Volume 21
Going into fermentor 21
Total: 32.8  
Equipment Profile Used: System Default
 
Notes

Para la maceración en frío añadir las maltas en 3 litros de agua sin cloro y dejarla reposar durante 72 horas.

Después pasar la mezcla por un colador fino para dejar los granos atrás.

Añadir el líquido resultante en el hervido faltando 20 minutos.

Carbonatar a 2,7 volúmenes de CO2 o con unos 6 gramos de dextrosa por litro o 5 gramos de azúcar por litro

Maduración entre 6-8 semanas mínimo.

Maceración en frió de 40 gramos de café en proporción 2 a 1 durante 24 horas.

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  • Last Updated: 2021-02-22 03:18 UTC