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Cafe de los Andes

Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jesus Albeiro Sanchez S
Hop Utilization: 76%
Calories: 178 calories (Per 330ml)
Carbs: 17.4 g (Per 330ml)

Created: Monday March 23rd 2020

Nippan Stout

by Marty Chung

OG: 1.056 FG: 1.017 ABV: 5.0% IBU: 26

Original Gravity:

1.058

Final Gravity:

1.013

ABV (standard):

5.8%

IBU (tinseth):

27.2

EBC (ebcmorey):

62.1

Mash pH

5.6

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	EBC	Bill %
3.50 kg	Weyermann - Pale Ale3.5 kg Pale Ale	39	4.64	59.3%
0.60 kg	Weyermann - Munich Type I0.6 kg Munich Type I	38	14.51	10.2%
0.40 kg	Weyermann - CaraAmber0.4 kg CaraAmber	37	70.55	6.8%
0.20 kg	Weyermann - Carafa Special Type II0.2 kg Carafa Special Type II - (late boil kettle addition)	29.9	1132.64	3.4%
1 kg	Flaked Oats1 kg Flaked Oats	33	4.37	16.9%
0.20 kg	Weyermann - Carafa Special Type III0.2 kg Carafa Special Type III - (late boil kettle addition)	29.9	1399.5	3.4%
5.90 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
50 g	Celeia - Charles Faram50 g Celeia - Charles Faram Hops	Pellet	2.4	First Wort	0 min	12.51	33.3%
50 g	Fuggles50 g Fuggles Hops	Pellet	4.7	Boil	15 min	11.05	33.3%
20 g	Celeia - Charles Faram20 g Celeia - Charles Faram Hops	Pellet	2.4	Boil	15 min	2.26	13.3%
30 g	Celeia - Charles Faram30 g Celeia - Charles Faram Hops	Pellet	2.4	Boil	5 min	1.36	20%
150 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
100 g	Celeia - Charles Faram (Pellet)	16.13	66.6%
50 g	Fuggles (Pellet) 50 g Fuggles (Pellet) Hops	11.05	33.3%
150 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
17.1 L	Infusion	74 °C	67 °C	60 min
15 L	Batch Sparge	--	80 °C	20 min
Starting Mash Thickness: 3 L/kg Starting Grain Temp: 16 °C

Other Ingredients

Amount	Name	Type	Use	Time
5.50 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
3.50 g	Epsom Salt	Water Agt	Mash	1 hr.
2 g	Baking Soda	Water Agt	Mash	1 hr.
4.45 g	Citric acid	Water Agt	Mash	1 hr.
1.56 g	Citric acid	Water Agt	Sparge	1 hr.
6 g	Chalk	Water Agt	Mash	1 hr.
1.50 g	Salt	Water Agt	Mash	1 hr.

Yeast

Mangrove Jack - Liberty Bell Ale M36

Amount:	1 Each	Cost:
Attenuation (avg):	76%	Flocculation:	Med-High
Optimum Temp:	17 - 23 °C	Starter:	No
Fermentation Temp:	19.5 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 225 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 142.8 g Temp: 18 °C CO₂ Level: 2.7 Volumes

Target Water Profile

London (Porter, dark ales)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
90	10	35	120	50	120
Mash Chemistry and Brewing Water Calculator

Notes

Para la maceración en frío añadir las maltas en 3 litros de agua sin cloro y dejarla reposar durante 72 horas.

Después pasar la mezcla por un colador fino para dejar los granos atrás.

Añadir el líquido resultante en el hervido faltando 20 minutos.

Carbonatar a 2,7 volúmenes de CO2 o con unos 6 gramos de dextrosa por litro o 5 gramos de azúcar por litro

Maduración entre 6-8 semanas mínimo.

Maceración en frió de 40 gramos de café en proporción 2 a 1 durante 24 horas.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2021-02-22 03:18 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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