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Coffee and Cream Stout

Method: BIAB
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Porterble Brewing
Calories: 215 calories (Per 330ml)
Carbs: 24.6 g (Per 330ml)

Created: Thursday May 14th 2015

Original Gravity:

1.069

Final Gravity:

1.021

ABV (standard):

6.4%

IBU (tinseth):

30.4

SRM (morey):

48.4

Mash pH

n/a

Cost $

n/a

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Brew Log History

Target 19°C
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Attenuation: {{ stats.attenuation | number:2 }}%

Calories: {{ stats.calories | number:1 }} / 330ml
Carbs: {{ stats.carbs | number:1 }} g / 330ml

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4.50 kg	American - Pale 2-Row4.5 kg Pale 2-Row	37	1.8	72%
0.50 kg	American - Caramel / Crystal 90L0.5 kg Caramel / Crystal 90L	33	90	8%
0.50 kg	American - Dark Chocolate0.5 kg Dark Chocolate	29	420	8%
0.25 kg	American - Midnight Wheat Malt0.25 kg Midnight Wheat Malt	33	550	4%
0.50 kg	Lactose (Milk Sugar)0.5 kg Lactose (Milk Sugar)	41	1	8%
6.25 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
40 g	Fuggles40 g Fuggles Hops	Pellet	4.5	Boil	60 min	21.52	57.1%
30 g	East Kent Goldings30 g East Kent Goldings Hops	Pellet	5	Boil	15 min	8.9	42.9%
70 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
40 g	Fuggles (Pellet) 40 g Fuggles (Pellet) Hops	21.52	57.1%
30 g	East Kent Goldings (Pellet) 30 g East Kent Goldings (Pellet) Hops	8.9	42.9%
70 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
30 L		Infusion	--	66 °C	80 min
30 L	Mash Out	Temperature	--	78 °C	10 min
3 L	Bag Sparge	Sparge	--	80 °C	--

Other Ingredients

Amount	Name	Cost	Type	Use	Time
150 g	Whole Coffee Bean		Flavor	Secondary	5 min.

Yeast

Danstar - Nottingham Ale Yeast

Amount:	1 Each	Cost:
Attenuation (avg):	77%	Flocculation:	High
Optimum Temp:	14 - 21 °C	Starter:	No
Fermentation Temp:	19 °C	Pitch Rate:	0.5 (M cells / ml / ° P) 177 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

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

Reserve half the lactose for the secondary and add to taste after coffee (carb a bottle to test)
Add the whole coffee beans to the secondary in a bag and sample daily and remove when coffee is sufficient.

Coffee roast profile can change the flavour significantly. So experiment :)

Last Updated and Sharing

1,916

Views

Brews

Public: Yup, Shared
Last Updated: 2016-02-03 23:48 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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Coffee and Cream Stout

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