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Coffee Bourbon Stout

281 calories 30.3 g 12 oz
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Beer Stats
Method: BIAB
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 6.25 gallons (ending kettle volume)
Pre Boil Size: 7.25 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Kevin
Calories: 281 calories (Per 12oz)
Carbs: 30.3 g (Per 12oz)
Created: Saturday January 13th 2024
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1.084
1.023
8.1%
54.7
50.0
4.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Briess - Brewers Malt 2-Row10 lb Brewers Malt 2-Row 37 1.8 51.9%
2.03 lb Viking - Golden Ale Malt2.03 lb Golden Ale Malt 37 3.5 10.5%
473 g United Kingdom - Oat Malt473 g Oat Malt 28 2 5.4%
750 g Briess - Brewers Oat Flakes / Flaked oats750 g Brewers Oat Flakes / Flaked oats 32.2 2.5 8.6%
394 g America - Roasted Barley394 g Roasted Barley - (late mash tun addition) 33.1 300 4.5%
236.40 g Germany - Carafa III236.4 g Carafa III - (late mash tun addition) 32 535 2.7%
314.50 g Germany - Carafa II314.5 g Carafa II - (late mash tun addition) 32 425 3.6%
236.40 g Weyermann - Dark Wheat Malt236.4 g Dark Wheat Malt 39 7 2.7%
79 g UK - Black Patent79 g Black Patent - (late mash tun addition) 27 525 0.9%
157 g American - Caramel / Crystal 40L157 g Caramel / Crystal 40L - (late mash tun addition) 34 40 1.8%
100 g Briess - Chocolate100 g Chocolate - (late mash tun addition) 25 350 1.1%
320 g Lactose (Milk Sugar)320 g Lactose (Milk Sugar) - (late boil kettle addition) 41 1 3.7%
8 oz Cane Sugar8 oz Cane Sugar - (late boil kettle addition) 46 0 2.6%
8,743.81 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Warrior40 g Warrior Hops Pellet 13.1 Boil 60 min 54.7 66.7%
20 g East Kent Goldings20 g East Kent Goldings Hops Leaf/Whole 4.8 Boil 0 min 33.3%
60 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.50 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
3.50 g Gypsum Water Agt Mash 1 hr.
5 g Baking Soda Water Agt Mash 1 hr.
9.49 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
63 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 239 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       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
6 gal Strike 163 °F 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 9.17 36.7  
Mash volume with grains 10.39 41.6  
Grain absorption losses -1.91 -7.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.24 1  
Pre boil volume (equipment estimates 7.74 g | 30.9 qt) 7.25 29  
Volume increase from sugar/extract (late additions) 0.09 0.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume (equipment estimates 5.76 g | 23.1 qt) 6.25 25  
Estimated amount in fermentor 6.25 25  
Total: 9.17 36.7
Equipment Profile Used: System Default
 
Notes

approx 5.5 gallons to fermenter
yeast is actually cellar science English - 24g dry yeast used, pitched at 68F - cooled to 63F in fermenter



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  • Last Updated: 2024-07-21 17:03 UTC