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BZ Coffee Vanilla Stout

Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 15 gallons
Post Boil Size: 12 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Sloughbrewer
Calories: 201 calories (Per 12oz)
Carbs: 24.4 g (Per 12oz)

Created: Monday June 26th 2023

Original Gravity:

1.060

Final Gravity:

1.020

ABV (standard):

5.2%

IBU (tinseth):

20.6

SRM (mosher):

40.0

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
12 lb	Rahr - Standard 2-Row12 lb Standard 2-Row	36.8	1.8	51.5%
2 lb	Flaked Oats2 lb Flaked Oats	33	2.2	8.6%
4 lb	American - Chocolate4 lb Chocolate	29	350	17.2%
2 lb	American - Roasted Barley2 lb Roasted Barley	33	300	8.6%
3.30 lb	Liquid Malt Extract - Munich3.3 lb Liquid Malt Extract - Munich	35	8	14.2%
23.30 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2 oz	East Kent Goldings2 oz East Kent Goldings Hops	Pellet	5.3	Boil	50 min	19.53	80%
0.50 oz	East Kent Goldings0.5 oz East Kent Goldings Hops	Pellet	5.3	Aroma	5 min	1.02	20%
2.50 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2.50 oz	East Kent Goldings (Pellet)		20.55	100%
2.50 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
11.5 gal	Strike	148 °F	158 °F	60 min
3.5 gal	Batch Sparge	160 °F	158 °F	30 min
Starting Mash Thickness: 1.75 qt/lb Starting Grain Temp: 72 °F

Other Ingredients

Amount	Name	Type	Use	Time
16 oz	Lactose	Other	Boil	1 hr.
3 tbsp	Irish Moss	Fining	Boil	10 min.
8 oz	Pure Vanilla Extract	Flavor	Secondary	0 min.
8 oz	cold pressed coffee	Flavor	Secondary	0 min.

Yeast

Imperial Yeast - A10 Darkness

Amount:	1 Each	Cost:
Attenuation (avg):	71%	Flocculation:	Medium
Optimum Temp:	62 - 72 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 195 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 2.65 Volumes

Target Water Profile

Sacramento Suburban Water District North 2019

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
8	2	33	30	0	74.7
5 g of Gypsum, 5 g Calcuim Chloride, 10 g Baking Soda =sulfate to Chloride .8 -target 1:1 RA 89 Target 90 5g = about 1 teaspoon, 10g = 2 teaspoons
Mash Chemistry and Brewing Water Calculator

Notes

This is a clone to Breckenridge's Vanilla Porter. Critics said they like the vanilla and specifically the mexican vanilla that is different and maybe more cinnamon.

Also adapting orginal receipe to 10 gallon version for the Brewzilla
Has heavy chocolate flavor, very smooth with creamy top for all my friends that say they don't like dark beers.

Added 4oz of additional vanilla to kegs/bottles at final bottling

OG1.062 FG 1.022 Alc 4.9%

Last Updated and Sharing

223

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Brews

Public: Yup, Shared
Last Updated: 2023-07-31 13:18 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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