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Hawaiian Vanilla and Kona Coffee Dry Irish Nitro Stout

Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8.09 gallons
Post Boil Size: 7 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 99%
Calories: 128 calories (Per 12oz)
Carbs: 13.5 g (Per 12oz)

Created: Monday August 12th 2024

Guinness Extra Stout Clone

by scogar

OG: 1.045 FG: 1.018 ABV: 3.5% IBU: 37

Original Gravity:

1.039

Final Gravity:

1.010

ABV (standard):

3.8%

IBU (tinseth):

45.5

SRM (morey):

36.1

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5.50 lb	Great Lakes Malting - 2 Row Pale malt5.5 lb 2 Row Pale malt	38	3.5	59.5%
2.75 lb	Flaked Barley2.75 lb Flaked Barley	32	2.2	29.7%
1 lb	Bairds - Roasted Barley1 lb Roasted Barley	33	600	10.8%
9.25 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
2.50 oz	East Kent Goldings2.5 oz East Kent Goldings Hops		Pellet	5	Boil	60 min	45.54	100%
2.50 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2.50 oz	East Kent Goldings (Pellet)		45.54	100%
2.50 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
4.8 gal	Strike	158 °F	150 °F	60 min
8.45 gal	Fly Sparge	168 °F	168 °F	--
Starting Mash Thickness: 1.75 qt/lb Starting Grain Temp: 72 °F

Other Ingredients

Amount	Name	Type	Use	Time
1 each	Vanilla Bean	Spice	Secondary	3 days
6 oz	Coffee	Flavor	Secondary	3 days
1 each	Whirlfloc	Water Agt	Boil	15 min.
14 each	Fermcap	Fining	Mash	0 min.
18 g	Chalk	Water Agt	Mash	1 hr.
2 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
2 g	Epsom Salt	Water Agt	Mash	1 hr.
3 g	Gypsum	Water Agt	Mash	1 hr.
2 g	Baking Soda	Water Agt	Mash	1 hr.
12.93 ml	Lactic acid	Water Agt	Mash	1 hr.

Yeast

White Labs - Irish Ale Yeast WLP004

Amount:	1 Each	Cost:
Attenuation (avg):	71.5%	Flocculation:	Med-High
Optimum Temp:	65 - 68 °F	Starter:	Yes
Fermentation Temp:	72 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 78 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

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

Notes

Ferment at 72F until 100% attenuation. Transfer to secondary and add vanilla and coffee beans. Pressurize vessel and cold crash for 5 days.

Last Updated and Sharing

Views

Brews

Public: Yup, Shared
Last Updated: 2024-08-28 14:42 UTC

System Default

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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