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Coffee Stout

Method: All Grain
Style: American Porter
Boil Time: 70 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 18 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 197 calories (Per 330ml)
Carbs: 20.4 g (Per 330ml)

Created: Monday December 2nd 2019

Original Gravity:

1.064

Final Gravity:

1.016

ABV (standard):

6.2%

IBU (tinseth):

34.5

SRM (morey):

50.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4.50 kg	New Zealand - Ale Malt4.5 kg Ale Malt	37.4	3.05	69.2%
500 g	New Zealand - Dark Chocolate Malt500 g Dark Chocolate Malt	32.7	659.9	7.7%
500 g	Gladfield - Munich Malt500 g Munich Malt	36.8	7.87	7.7%
250 g	New Zealand - Roast Barley250 g Roast Barley	32.7	736.04	3.8%
250 g	Gladfield - Medium Crystal Malt250 g Medium Crystal Malt	35.4	56.35	3.8%
300 g	Flaked Oats300 g Flaked Oats	33	2.2	4.6%
200 g	Rice Hulls200 g Rice Hulls	0	0	3.1%
6,500 g / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
15 g	Chinook15 g Chinook Hops	Pellet	13	Boil	70 min	23.53	33.3%
15 g	Fuggles15 g Fuggles Hops	Pellet	4.5	Boil	70 min	8.15	33.3%
15 g	Fuggles15 g Fuggles Hops	Pellet	4.5	Boil	10 min	2.86	33.3%
45 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
15 g	Chinook (Pellet) 15 g Chinook (Pellet) Hops	23.53	33.3%
30 g	Fuggles (Pellet) 30 g Fuggles (Pellet) Hops	11.01	66.6%
45 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
19 L	Strike	72 °C	68 °C	70 min
16 L	Sparge	70 °C	70 °C	--
Starting Mash Thickness: 3.14 L/kg Starting Grain Temp: 24 °C

Other Ingredients

Amount	Name	Type	Use	Time
1 each	Whirlfloc	Water Agt	Boil	10 min.
150 g	Cacao nibs	Flavor	Primary	7 days
0.40 L	Cold brew coffee	Flavor	Primary	7 days
0.50 each	Campden Tablet	Water Agt	Mash	0 min.

Yeast

Fermentis - Safale - English Ale Yeast S-04

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	High
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	19 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 115 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 0.75 bar Temp: 3 °C CO₂ Level: 2.5 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

Adapted from Brewdog's Imperial Coffee Stout.

400ml cold brew coffee added to primary along with 150g of cacao nibs soaked in approximately 150ml of congac. This addition was made on day 8 after soaking the cacao nibs for 3-4 days and brewing the cold brew for 24 hours.

Lactose can be added to end of boil to round off bitterness/add sweetness. My thought is that the lactose sweetness and higher FG will counteract the bitterness from the roasted/dark malts and the coffee/caco - can remove lactose if switching to a lower attenuation yeast.

Last Updated and Sharing

369

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Public: Yup, Shared
Last Updated: 2020-05-26 02:39 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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