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The Lightness

250 calories 27.4 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 12 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Keg Outlet
Calories: 250 calories (Per 12oz)
Carbs: 27.4 g (Per 12oz)
Created: Tuesday February 10th 2015
1.075
1.021
7.1%
36.7
8.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20 lb United Kingdom - Maris Otter Pale20 lb Maris Otter Pale 38 3.75 69%
3 lb Flaked Oats3 lb Flaked Oats 33 2.2 10.3%
2 lb American - Caramel / Crystal 20L2 lb Caramel / Crystal 20L 35 20 6.9%
2 lb Flaked Barley2 lb Flaked Barley 32 2.2 6.9%
2 lb American - Smoked Malt2 lb Smoked Malt 37 5 6.9%
29 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Columbus1.25 oz Columbus Hops Pellet 15 Boil 60 min 32.26 55.6%
0.50 oz Kent Goldings0.5 oz Kent Goldings Hops Pellet 5 Boil 30 min 3.31 22.2%
0.50 oz Kent Goldings0.5 oz Kent Goldings Hops Pellet 5 Boil 10 min 1.56 22.2%
2.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
16 oz Coffee Extract Flavor Secondary --
8 oz Cacao Nibs Flavor Secondary --
 
Yeast
White Labs - English Ale Blend WLP085
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-High
Optimum Temp:
68 - 72 °F
Starter:
Yes
Fermentation Temp:
69 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 689 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10.125 gal Fly Sparge -- 155 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 13.2 gal (52.78 qt). Suggest reducing strike water volume to 9.68 gal (38.72 qt) and adding 1.2 gal (4.78 qt) sparge/top-off. 10.88 43.5  
Strike water volume at mash thickness of 1.5 qt/lb 10.88 43.5  
Mash volume with grains 13.2 52.8  
Grain absorption losses -3.63 -14.5  
Remaining sparge water volume (equipment estimates 4.58 g | 18.3 qt) 5 20  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 11.58 g | 46.3 qt) 12 48  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 10 40  
Going into fermentor 10 40  
Total: 15.88 63.5
Equipment Profile Used: System Default
 
Notes

At start of fermentation, begin soaking 4-8oz of cacao nibs in vodka. After primary fermentation is complete, add cacao nibs and vodka to fermenter during secondary (for the remainder of fermentation).

Cold brew a coffee concentrate with a light/blonde roast. Add 6-16oz of coffee concentrate into fermenter during secondary fermentation.

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  • Last Updated: 2015-02-20 22:09 UTC