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CAPPUCCINI

129 calories 14.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 670 liters (fermentor volume)
Pre Boil Size: 699.75 liters
Post Boil Size: 692.5 liters
Pre Boil Gravity: 10.0 °P (recipe based estimate)
Post Boil Gravity: 10.5 °P (recipe based estimate)
Efficiency: 78% (brew house)
Hop Utilization: 93%
Calories: 129 calories (Per 330ml)
Carbs: 14.5 g (Per 330ml)
Created: Thursday October 16th 2025
10.5 °P
3.1 °P
3.9%
19.3
38.3
5.6
179.98
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
75 kg Les Maltiers - Jehanne D’Arc Pilsen Malt75 kg Jehanne D’Arc Pilsen Malt $ 0.80 / kg
$ 60.00 		37.3 2.06 62%
11 kg Munich11 kg Munich $ 1.34 / kg
$ 14.74 		37 6 9.1%
7 kg Simpsons - Crystal T507 kg Crystal T50 $ 1.25 / kg
$ 8.75 		34 50 5.8%
7 kg Simpsons - Brown Malt7 kg Brown Malt 32 187.93 5.8%
6 kg United Kingdom - Pale Chocolate6 kg Pale Chocolate $ 1.62 / kg
$ 9.72 		33 207 5%
6 kg German - Carafa III6 kg Carafa III $ 1.85 / kg
$ 11.10 		32 535 5%
5 kg United Kingdom - Roasted Barley5 kg Roasted Barley - (late mash tun addition) $ 1.34 / kg
$ 6.70 		29 550 4.1%
4 kg Flaked Oats4 kg Flaked Oats $ 1.74 / kg
$ 6.96 		33 2.2 3.3%
121 kg / $ 117.97
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
250 g Magnum250 g Magnum Hops $ 13.50 / kg
$ 3.38 		Pellet 15 Boil 60 min 14.47 33.3%
500 g Barth-Haas - Chinook500 g Chinook Hops $ 24.64 / kg
$ 12.32 		Pellet 13 Whirlpool 30 min 4.85 66.7%
750 g / $ 15.70
 
Other Ingredients
Amount Name Cost Type Use Time
60 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
50 g Gypsum Water Agt Mash 1 hr.
8.67 ml Lactic acid Water Agt Mash 1 hr.
150 ml Lactic acid Water Agt Sparge 1 hr.
 
Yeast
Lallemand - LALBREW® BRY-97 WEST COAST ALE YEAST
Amount:
0.25 Each
Cost:
$ 185.25 / kg
$ 46.31
Attenuation (custom):
70%
Flocculation:
High
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 2459 B cells required
$ 46.31 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 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
423.5 L Strike 68 °C 67 °C 60 min
441.25 L Sparge -- -- --
Starting Mash Thickness: 3.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 679.45 L. Suggest reducing initial water volume to 45.4 L and adding 634.05 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 503.36 L 423.5
Strike water volume at mash thickness of 3.5 L/kg 423.5
Mash volume with grains 503.4
Grain absorption losses -121
Remaining sparge water volume (equipment estimates 377.9 L) 398.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 679.5 L) 699.8
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -1.3
Post boil Volume (equipment estimates 672.5 L) 692.5
Hops absorption losses (whirlpool, hop stand) -2.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 690 L) 670
Total: 821.7  
Equipment Profile Used: System Default
"CAPPUCCINI" Dry Stout beer recipe by Germe. All Grain, ABV 3.92%, IBU 19.32, SRM 38.27, Fermentables: (Jehanne D’Arc Pilsen Malt, Munich, Crystal T50, Brown Malt, Pale Chocolate, Carafa III, Roasted Barley, Flaked Oats) Hops: (Magnum, Chinook) Other: (Calcium Chloride (dihydrate), Gypsum, Lactic acid)
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  • Last Updated: 2026-06-27 13:24 UTC