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Coffee Stout

Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 195 calories (Per 12oz)
Carbs: 19.6 g (Per 12oz)

Created: Wednesday April 2nd 2025

World’s End Stout

by hundel

OG: 1.063 FG: 1.014 ABV: 6.4% IBU: 35

Boberts Coffee Nut Stout (Low Carb)

by BigDaddy84

OG: 1.041 FG: 1.000 ABV: 5.4% IBU: 36

Original Gravity:

1.059

Final Gravity:

1.014

ABV (standard):

5.9%

IBU (tinseth):

30.8

SRM (morey):

33.1

Mash pH

5.7

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
11 lb	United Kingdom - Maris Otter Pale11 lb Maris Otter Pale	38	3.75	88%
0.50 lb	American - Black Malt0.5 lb Black Malt	28	500	4%
0.50 lb	American - Caramel / Crystal 75L0.5 lb Caramel / Crystal 75L	33	75	4%
0.50 lb	American - Chocolate0.5 lb Chocolate	29	350	4%
12.50 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
2 oz	Fuggles2 oz Fuggles Hops		Pellet	4.5	Boil	60 min	30.8	100%
2 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2 oz	Fuggles (Pellet)		30.8	100%
2 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
6.5 qt		Infusion	153 °F	153 °F	60 min
1 gal		Sparge	167 °F	176 °F	--
7.5 gal	Mashout	Temperature	167 °F	167 °F	10 min
Starting Mash Thickness: 1.75 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
6 oz	Coffee	Flavor	Other	0 min.
3 g	Gypsum	Water Agt	Mash	1 hr.
4.10 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
4.60 g	Baking Soda	Water Agt	Mash	1 hr.

Yeast

Fermentis - Safale - English Ale Yeast S-04

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	High
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 106 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 12.33 psi Temp: 47 °F CO₂ Level: 2.2 Volumes

Target Water Profile

London (Porter, dark ales)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	5	35	60	50	265
Mash Chemistry and Brewing Water Calculator

Notes

This is basically Northern Brewer’s “Blue Collar Coffee Stout” that I enjoy so much.

Put the fresh ground coffee in post boil as the temp passes through 200 deg F.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2025-04-02 22:15 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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