Coffee Stout - Beer Recipe - Brewer's Friend

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Coffee Stout

207 calories 23.9 g 12 oz
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Beer Stats
Method: BIAB
Style: American Stout
Boil Time: 15 min
Batch Size: 1.75 gallons (fermentor volume)
Pre Boil Size: 1.8 gallons
Post Boil Size: 1.6 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 70% (brew house)
Source: J-Ho
Calories: 207 calories (Per 12oz)
Carbs: 23.9 g (Per 12oz)
Created: Friday May 6th 2022
1.062
1.019
5.6%
53.3
24.5
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 lb US - Pale 2-Row3.5 lb Pale 2-Row 37 1.8 81.8%
4 oz American - Roasted Barley4 oz Roasted Barley 33 300 5.8%
4 oz Flaked Oats4 oz Flaked Oats 33 2.2 5.8%
3 oz Belgian - Special B3 oz Special B 34 115 4.4%
1.50 oz German - Acidulated Malt1.5 oz Acidulated Malt 27 3.4 2.2%
68.50 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.70 oz CTZ0.7 oz CTZ Hops Pellet 15.5 Boil 15 min 53.33 100%
0.70 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.20 g Gypsum Water Agt Mash --
0.50 g Calcium Chloride (anhydrous) Water Agt Mash --
0.80 g Epsom Salt Water Agt Mash --
1.20 g Baking Soda Water Agt Mash --
16 oz Cold brew coffee Flavor Kegging --
 
Yeast
Fermentis - Safbrew - General/Belgian Yeast S-33
Amount:
0.50 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 35 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
Distilled
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 qt Infusion 156 °F 155 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 2.79 g | 11.1 qt) 2.59 10.3  
Mash volume with grains (equipment estimates 3.13 g | 12.5 qt) 2.93 11.7  
Grain absorption losses -0.54 -2.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 2 g | 8 qt) 1.8 7.2  
Boil off losses -0.38 -1.5  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 1.6 6.4  
Top off amount 0.15 0.6  
Volume into fermentor 1.75 7  
Total: 2.59 10.3
Equipment Profile Used: System Default
 
Notes

Cold brew coffee made by steeping 3oz ground coffee in 16oz room temp water for 24 hours.

Still too much coffee character for my taste but better than hot brewed coffee addition.

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  • Public: Yup, Shared
  • Last Updated: 2022-10-03 20:40 UTC