View Recipe

Recipe Tools ▼
- Brew!
- Copy
- Label Generator
- Quick Water Requirements
- Add To
  Shopping List
Export ▼
- Embed
- Text
- HTML
- BeerXML
Print

ICE COFFEE Black Pils

Method: All Grain
Style: Dark American Lager
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 166 calories (Per 330ml)
Carbs: 16.8 g (Per 330ml)

Created: Tuesday February 21st 2017

Original Gravity:

1.054

Final Gravity:

1.013

ABV (standard):

5.4%

IBU (tinseth):

15.2

SRM (morey):

42.1

Mash pH

n/a

Cost $

n/a

Want no ads? Go Premium and unlock all our brewing tools!

Fermentables

Amount	Fermentable	PPG	°L	Bill %
4.30 kg	German - Pilsner4.3 kg Pilsner	38	1.6	80.4%
0.35 kg	United Kingdom - Chocolate0.35 kg Chocolate	34	425	6.5%
0.35 kg	German - Carafa III0.35 kg Carafa III	32	535	6.5%
0.35 kg	Flaked Oats0.35 kg Flaked Oats	33	2.2	6.5%
5.35 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
10 g	Amarillo10 g Amarillo Hops	Leaf/Whole	8.6	Boil	60 min	9.21	14.3%
30 g	Amarillo30 g Amarillo Hops	Leaf/Whole	8.6	Boil	2 min	2.34	42.9%
30 g	Citra30 g Citra Hops	Leaf/Whole	13.5	Boil	2 min	3.67	42.9%
70 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
40 g	Amarillo (Leaf/Whole) 40 g Amarillo (Leaf/Whole) Hops	11.55	57.2%
30 g	Citra (Leaf/Whole) 30 g Citra (Leaf/Whole) Hops	3.67	42.9%
70 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
		Infusion	--	67 °C	60 min
Starting Mash Thickness: 2.5 L/kg

Other Ingredients

Amount	Name	Cost	Type	Use	Time
250 g	Lactose		Other	Boil	10 min.

Yeast

- -

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Med
Optimum Temp:	19 - 22 °C	Starter:	No

$ 0.00 Yeast Pitch Rate and Starter Calculator

Notes

KAYON AND BRAZIL ARE THE LAGER
KAYON FINE AND RWANDA ARE THE ALE

BG 1048 - 72% efficiency. This would bring beer out at 5.4%.

Thus have added 1.7L of boiling water.

Power cut - boil cut for 20 mins half way through

OG 1060. Seems high? Not sure why. Got 22L yield on the 25L (plus 1.7L) - maybe excessive boiling? ITS HIGH BECAUSE OF LACTOSE STUPID!

10L fermented in office at 15C with S23
10L fermented at flat at 18C with US05

LAGER YEAST (grey taped conditioning tank) accentuates down to 1.020. ABV = 5.25%. Does this include lactose?

ALE YEAST accentuates down to 1.014. ABV = 6%.

Why does ale yeast ferment further? Lager fermentation temp wasnt very stable

15g sugar per 4L

Cold Brew
60g per L. Soak for 15 hours
Mikeller says 50g per 500l. Thats 10g/L. Compared to 16.6g/L for Ancoats Coffee.
I think we did same amount of liquid as Mikeller, but lower concentration.

Last Updated and Sharing

873

Views

Brews

Public: Yup, Shared
Last Updated: 2017-04-06 21:27 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

Discussion about this recipe:

You must be logged in to add comments.

If you do not yet have an account, you may register here.

Want no ads? Go Premium and unlock all our brewing tools!