Brew Log History
Target 68°F
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Attenuation: {{ stats.attenuation | number:2 }}%
Calories: {{ stats.calories | number:1 }} / 12oz
Carbs: {{ stats.carbs | number:1 }} g / 12oz
Readings: {{ readingsCount | number }}
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Hops
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
1 oz |
Willamette1 oz Willamette Hops |
|
Pellet |
3.8 |
Boil
|
60 min |
11.89 |
40% |
1.20 oz |
East Kent Goldings1.2 oz East Kent Goldings Hops |
|
Pellet |
4.5 |
Boil
|
60 min |
16.9 |
48% |
0.30 oz |
East Kent Goldings0.3 oz East Kent Goldings Hops |
|
Pellet |
4.5 |
Boil
|
15 min |
2.1 |
12% |
2.50 oz
/ $ 0.00
|
Mash Guidelines
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
4.5 gal |
|
Strike |
166 °F |
154 °F |
60 min |
3 gal |
|
Batch Sparge |
154 °F |
168 °F |
25 min |
Starting Mash Thickness:
1.44 qt/lb
Starting Grain Temp:
68 °F |
Other Ingredients
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
1 each |
Whirlfloc
|
|
Water Agt |
Boil |
15 min. |
8 oz |
Caro Syrup
|
|
Flavor |
Boil |
15 min. |
6 oz |
Ghirardelli 92% Cacao
|
|
Flavor |
Boil |
15 min. |
12 oz |
Lactose
|
|
Water Agt |
Boil |
15 min. |
4 oz |
Table Sugar
|
|
Flavor |
Boil |
15 min. |
0.50 g |
Calcium Chloride (dihydrate)
|
|
Water Agt |
Mash |
1 hr. |
0.30 g |
Calcium Chloride (dihydrate)
|
|
Water Agt |
Sparge |
25 min. |
0.50 g |
Epsom Salt
|
|
Water Agt |
Mash |
1 hr. |
0.30 g |
Epsom Salt
|
|
Water Agt |
Sparge |
25 min. |
1.40 g |
Gypsum
|
|
Water Agt |
Mash |
1 hr. |
0.90 g |
Gypsum
|
|
Water Agt |
Sparge |
25 min. |
24 oz |
Brewed Coffee
|
|
Flavor |
Secondary |
0 min. |
2.25 g |
Baking Soda
|
|
Water Agt |
Mash |
1 hr. |
0.30 g |
Table Salt
|
|
Water Agt |
Sparge |
25 min. |
0.50 g |
Table Salt
|
|
Water Agt |
Mash |
1 hr. |
0.70 g |
Slaked Lime
|
|
Water Agt |
Mash |
1 hr. |
2 tsp |
Cook's Chocolate Extract
|
|
Flavor |
Secondary |
0 min. |
18 oz |
Coffee
|
|
Flavor |
Secondary |
0 min. |
Priming
Method: co2
Amount: 7.26 psi
Temp: 34 °F
CO2 Level: 2.3 Volumes |
Target Water Profile
Black Balanced From Brun Water
Ca+2 |
Mg+2 |
Na+ |
Cl- |
SO4-2 |
HCO3- |
50 |
10 |
33 |
44 |
57 |
144 |
David,
Either of those profiles is moderately mineralized and should provide good results. They are fairly similar in their flavor ions too. I would lean to the Black Balanced profile as a first guess since it provides a bit more sodium which can help accentuate sweetness at low concentration. Don't worry too much about the sulfate content in that profile, it won't over-ride the sweetness as long as your hop bittering is appropriate. If you really want the sweetness to be pronounced, use the Black Malty profile.
Don't worry too much about the bicarbonate concentration target. Its only a first guess and you are likely to have to increase or reduce that ion to get your mash pH prediction where you want it. For Sweet Stout, definitely keep the target in the 5.4 to 5.5 range and it will help smooth the overall flavor.
Thanks for the support.
Martin Brungard
Carmel, IN |
Mash Chemistry and Brewing Water Calculator
|
Notes
Add 2 tsp. Cook's Chocolate Extract in secondary.
Add 18 oz. coffee in secondary. Used 6 heaping tbls. of Dunkin Donut coffee beans. Ground to make 6 cups of coffee, but only used 18 oz. total. Sanitized coffee pot, et.
Last Updated and Sharing
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- Last Updated: 2021-06-05 17:30 UTC
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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 $ |
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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