Espresso Stout - Beer Recipe - Brewer's Friend

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Espresso Stout

163 calories 16.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 163 calories (Per 330ml)
Carbs: 16.7 g (Per 330ml)
Created: Saturday April 18th 2020
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Dry Stout

by shepp1

OG: 1.047 FG: 1.011 ABV: 4.8% IBU: 37

1.053
1.013
5.2%
45.3
35.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Crisp Malting - Finest Maris Otter4 kg Finest Maris Otter 38 3 82%
500 g United Kingdom - Crystal 90L500 g Crystal 90L 33 90 10.3%
151 g United Kingdom - Chocolate151 g Chocolate 34 425 3.1%
113 g Belgian - Roasted Barley113 g Roasted Barley 30 575 2.3%
113 g United Kingdom - Black Patent113 g Black Patent 27 525 2.3%
4,877 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
42 g Northern Brewer42 g Northern Brewer Hops Pellet 7.8 Boil 60 min 37.74 100%
42 g / $ 0.00
 
Yeast
Wyeast - British Ale 1098
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-High
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 92 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.65 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13.6 L Infusion -- 67 °C 45 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 24 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 12.2
Mash volume with grains 15.4
Grain absorption losses -4.9
Remaining sparge water volume (equipment estimates 19.5 L) 19.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.9 L) 26
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 20
Going into fermentor 20
Total: 31.8  
Equipment Profile Used: System Default
"Espresso Stout" Dry Stout beer recipe by Seth.clippard@gmail.com. All Grain, ABV 5.17%, IBU 45.29, SRM 35.71, Fermentables: (Finest Maris Otter, Crystal 90L, Chocolate, Roasted Barley, Black Patent) Hops: (Northern Brewer)
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  • Public: Yup, Shared
  • Last Updated: 2020-05-01 03:10 UTC