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Coffee Stout 2020

Method: All Grain
Style: Spice, Herb, or Vegetable Beer
Boil Time: 60 min
Batch Size: 13.5 gallons (fermentor volume)
Pre Boil Size: 15 gallons
Post Boil Size: 13.5 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 73% (brew house)
Calories: 196 calories (Per 12oz)
Carbs: 21.1 g (Per 12oz)

Created: Wednesday October 14th 2020

Original Gravity:

1.059

Final Gravity:

1.016

ABV (alternate):

5.8%

IBU (tinseth):

24.5

SRM (morey):

41.2

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
24 lb	Mecca Grade - Lamonta (American Pale)24 lb Lamonta (American Pale)	37	3	80%
2 lb	Munich Dark 20L2 lb Munich Dark 20L	34	20	6.7%
1 lb	Weyermann - Carafa III1 lb Carafa III	32	525	3.3%
1 lb	American - Midnight Wheat Malt1 lb Midnight Wheat Malt	33	550	3.3%
1 lb	Thomas Fawcett - Pale Chocolate Malt1 lb Pale Chocolate Malt	32.2	230	3.3%
0.50 lb	German - Chocolate Wheat0.5 lb Chocolate Wheat	31	413	1.7%
0.50 lb	United Kingdom - Extra Dark Crystal 160L0.5 lb Extra Dark Crystal 160L	33	160	1.7%
30 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Yakima Valley Hops - Chinook1 oz Chinook Hops	Pellet	13.1	Boil	60 min	17.98	50%
1 oz	Yakima Valley Hops - Chinook1 oz Chinook Hops	Pellet	13.1	Boil	10 min	6.52	50%
2 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2 oz	Yakima Valley Hops - Chinook (Pellet)		24.5	100%
2 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
16.87 gal		Strike	160 °F	152 °F	60 min
Starting Mash Thickness: 2.25 qt/lb Starting Grain Temp: 65 °F

Yeast

Lallemand - Verdant IPA

Amount:	2 Each	Cost:
Attenuation (custom):	71%	Flocculation:	High
Optimum Temp:	64 - 73 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 259 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 2.5 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
56	5	18	76	75	16
16.875 gal of RO water mash pH = 5.35 8.4 g Gypsum 4.2 g CaCl2 2.5 g Epsom 1.7 g NaCl
Mash Chemistry and Brewing Water Calculator

Notes

Will split into two fermenters, one with Verdant and one with US-05.

Cold brew 1 lb and dry bean with 4 oz (for 1 day) per batch. Same beans.

21-Nov-2020:
~4 oz whole beans added to each fermenter at 58F.

Cold brew made with 16 oz coarse ground beans and 64 oz filtered water. Refrigerate for 16-18 hr and filter. Add to keg or bottling bucket.

Both batches finished at 1.016, and were packaged on 22-Nov-20.

Full keg of the double coffeed English strain and 7.5 bottles of same beer with vanilla (~2 beans per 5 gal rate) instead of cold brew.

28.5 bottles (22 oz) of the American yeast version.

Recipe Photos

Last Updated and Sharing

331

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Brews

Public: Yup, Shared
Last Updated: 2020-11-23 16:49 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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