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Coffee Stout

Method: All Grain
Style: American Stout
Boil Time: 90 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 16 gallons
Pre Boil Gravity: 1.071 (recipe based estimate)
Post Boil Gravity: 1.095 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 317 calories (Per 12oz)
Carbs: 32.6 g (Per 12oz)

Created: Thursday September 24th 2015

Original Gravity:

1.095

Final Gravity:

1.024

ABV (standard):

9.3%

IBU (tinseth):

39.3

SRM (morey):

37.5

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.50 lb	Flaked Oats2.5 lb Flaked Oats	33	2.2	5.4%
10 lb	Munich - Light 10L10 lb Munich - Light 10L	33	10	21.7%
28 lb	US - Pale 2-Row28 lb Pale 2-Row	37	1.8	60.9%
1.25 lb	American - Chocolate1.25 lb Chocolate	29	350	2.7%
2.50 lb	American - Caramel / Crystal 80L2.5 lb Caramel / Crystal 80L	33	80	5.4%
1.75 lb	American - Roasted Barley1.75 lb Roasted Barley	33	300	3.8%
46 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
6 oz	Artisan - Fuggle (UK)6 oz Fuggle (UK) Hops		Pellet	5	Boil	60 min	39.31	100%
6 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
6 oz	Artisan - Fuggle (UK) (Pellet)		39.31	100%
6 oz / $ 0.00

Yeast

Wyeast - American Ale 1056

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Med-Low
Optimum Temp:	60 - 72 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 360 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.75 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Need a little alkalinity because of the malts
Mash Chemistry and Brewing Water Calculator

Notes

Equipment

1 quart jar with lid, sanitized
2 muslin sacks, or pantyhose

Ingredients

2 oz (57 g) of coffee ground to electric percolator (second from coarsest) setting on commercial coffee grinder
2 cups (473 mL) water

Procedure

Place ground coffee into the doubled muslin sack or pantyhose inside jar, then stretch around the outside of the jar.

Fill with 1.5 cups (354 mL) cold water and put lid on tightly.
Leave in the refrigerator for 24 hours. After 24 hours, open lid and lift out sack of coffee.

Pour out the remaining coffee toddy, leaving behind the dregs (last coffee bean bits) behind.

Add to secondary before transferring from your primary.

If you only have a primary, put the toddy in before bottling, or if you keg, the Cornelius keg upon transfer.

Important note: The ideal ratio of coffee to water is 1.0 oz (28 g) coffee to 8.0 fluid oz (237 ml) water.

Last Updated and Sharing

973

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Brews

Public: Yup, Shared
Last Updated: 2020-12-13 16:20 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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