Sapphire Coffee Stout - Beer Recipe - Brewer's Friend

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Sapphire Coffee Stout

221 calories 25.3 g 16 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 75% (brew house)
Source: archdrewid
Calories: 221 calories (Per 16oz)
Carbs: 25.3 g (Per 16oz)
Created: Friday January 1st 2021
1.066
1.020
6.1%
17.3
37.1
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb US - Pale 2-Row7 lb Pale 2-Row 37 1.8 56%
2 lb American - Pale 2-Row - Toasted2 lb Pale 2-Row - Toasted 33 30 16%
2 lb Briess - Carapils Malt2 lb Carapils Malt 34.5 1.5 16%
0.50 lb United Kingdom - Dark Crystal 80L0.5 lb Dark Crystal 80L 33 80 4%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 4%
0.50 lb American - Black Malt0.5 lb Black Malt 28 500 4%
12.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Fuggles1 oz Fuggles Hops Leaf/Whole 4.5 Mash at 212 °F 0 min 3.08 50%
1 oz Fuggles1 oz Fuggles Hops Leaf/Whole 4.5 Boil 45 min 14.19 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 oz Coffee Flavor Boil 1 hr.
1 tsp Gypsum Water Agt Mash 1 hr.
 
Yeast
Imperial Yeast - A09 Pub
Amount:
1 Liters
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 70 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 107 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 30       Temp: 68 °F       CO2 Level: 2.75 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Strike 153 °F 152 °F 60 min
1.5 gal Fly Sparge -- 148 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 147 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.69 18.8  
Mash volume with grains 5.65 22.6  
Grain absorption losses -1.56 -6.3  
Hops absorption losses (mash) -0.04 -0.2  
Remaining sparge water volume (equipment estimates 3.7 g | 14.8 qt) 3.66 14.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.54 g | 26.2 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.35 33.4
Equipment Profile Used: System Default
 
Notes

I roast my own coffee so I tend to know what flavors are going to come out from the roast when brewed. This recipe was designed around a Brazil Cerrado bean roasted about 20-30 seconds into second crack and ground right before brewing. Depending on current flavor I will also do a 3 oz shot extraction of espresso using this roast and toss in for a more complex coffee flavor layer. Add coffee to wort at flameout . Allow to steep at least 20 mins before cooling wort.

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  • Public: Yup, Shared
  • Last Updated: 2021-01-05 22:39 UTC