C. C. Rider - chocolate coffe milk-stout - Beer Recipe - Brewer's Friend

C. C. Rider - chocolate coffe milk-stout

173 calories 20 g 330 ml
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 90 min
Batch Size: 39 liters (fermentor volume)
Pre Boil Size: 42 liters
Post Boil Size: 34 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 66% (brew house)
Calories: 173 calories (Per 330ml)
Carbs: 20 g (Per 330ml)
Created: Wednesday October 9th 2019
1.056
1.017
5.1%
36.0
29.4
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.20 kg Belgian - Pale Ale7.2 kg Pale Ale 38 3.4 66.1%
1 kg Munich Light1 kg Munich Light 37 6 9.2%
0.60 kg United Kingdom - Crystal 55L0.6 kg Crystal 55L 34 55 5.5%
0.60 kg Thomas Fawcett - Pale Chocolate Malt0.6 kg Pale Chocolate Malt 32.2 230 5.5%
0.50 kg United Kingdom - Amber0.5 kg Amber 32 27 4.6%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 4.6%
0.50 kg United Kingdom - Roasted Barley0.5 kg Roasted Barley 29 550 4.6%
10.90 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Brewer's Gold50 g Brewer's Gold Hops Pellet 9 Boil 60 min 28.73 58.8%
35 g Brewer's Gold35 g Brewer's Gold Hops Pellet 9 Boil 10 min 7.29 41.2%
85 g / 0.00 €
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
33 L cefrézés Temperature 67 °C 67 °C 60 min
9 L mash-out Sparge 75 °C 75 °C 10 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 20 °C
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
5 g Citric acid Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
1 g Table Salt Water Agt Mash 1 hr.
50 g Cocoa Beans Spice Boil 30 min.
30 g Coffee Beans Spice Boil 10 min.
10 g Tonka Beans Spice Boil 10 min.
50 g Cocoa Beans Spice Secondary 5 days
30 g Coffee Beans Spice Secondary 5 days
 
Yeast
Mangrove Jack - Empire Ale M15
Amount:
2 Each
Cost:
Attenuation (custom):
68%
Flocculation:
Med-High
Optimum Temp:
21 - 24 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 269 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 189.9 g       Temp: 20 °C       CO2 Level: 2.3 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

másodlagos erjesztés: 16 fokon
10 g tonkabab, 30g kávé és 50 g kakaóbab 10 percre forralás végén
30 g kávé, 50 g kakaóbab és 5 g tonkababot másodlagosba 5 napra(tinktúrában).
A kávébabot, kakaóbabot és tonkababot frissen törjük össze mozsárban.

Laktózt becukrozásnál adjuk hozzá.
0,25 vagy 0,5 kg-ot.

View Count: 2862
Brew Count: 0
Last Updated: 2020-11-08 18:04 UTC

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