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Paranoid Kroge III

164 calories 15.2 g 12 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: 6.72 gallons
Post Boil Size: 5.65 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Mike Chauvin
Hop Utilization: 84%
Calories: 164 calories (Per 12oz)
Carbs: 15.2 g (Per 12oz)
Created: Sunday May 3rd 2026
1.050
1.010
5.3%
16.4
4.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Root Shoot Malting - Genie Pale 2-Row9 lb Genie Pale 2-Row 36 2 90.6%
8 oz Weyermann - Carapils8 oz Carapils 34.5 2.1 5%
5 oz Root Shoot Malting - Honey Malt5 oz Honey Malt 35 9 3.1%
2 oz Lactose (Milk Sugar)2 oz Lactose (Milk Sugar) - (late boil kettle addition) 41 1 1.3%
159 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 60 min 12.07 50%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 10 min 4.37 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp Gypsum Water Agt Mash 0 min.
1 each Whirlfloc Fining Boil 10 min.
1 tsp Wyeast - Beer Nutrient Other Boil 10 min.
10 ml White Labs - Clarity Ferm WLN4000 Fining Primary 0 min.
3 oz Coffee Beans Flavor Primary 10 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 31.57 psi       Temp: 68 °F       CO2 Level: 2.75 Volumes
 
Target Water Profile
Balanced Profile
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
6 gal Strike 162 °F 152 °F 60 min
2.48 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.07 12.3  
Mash volume with grains 3.85 15.4  
Grain absorption losses -1.23 -4.9  
Remaining sparge water volume (equipment estimates 4.98 g | 19.9 qt) 5.13 20.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.57 g | 26.3 qt) 6.72 26.9  
Volume increase from sugar/extract (late additions) 0.01 0  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.65 22.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.65 g | 22.6 qt) 5 20  
Total: 8.2 32.8
Equipment Profile Used: System Default
 
Notes

3 o 4 oz whole coffee -soak in vodka for 2 weeks.

add to fermentor after active fermentation. 3-4 days before kegging

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  • Last Updated: 2026-06-28 20:07 UTC