Cafe Au Parma - Beer Recipe - Brewer's Friend

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Cafe Au Parma

254 calories 32.8 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: 5.75 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 72% (brew house)
Source: A.Reed & M. Ebinger
Calories: 254 calories (Per 12oz)
Carbs: 32.8 g (Per 12oz)
Created: Monday September 28th 2015
1.075
1.028
6.2%
36.2
39.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb United Kingdom - Maris Otter Pale9 lb Maris Otter Pale 38 3.75 66.7%
1.25 lb American - Victory1.25 lb Victory 34 28 9.3%
8 oz United Kingdom - Black Patent8 oz Black Patent 27 525 3.7%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 7.4%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 7.4%
12 oz Perla Negra12 oz Perla Negra 30 340 5.6%
13.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Brewer's Gold1 oz Brewer's Gold Hops Leaf/Whole 7 Boil 60 min 22.56 50%
1 oz Brewer's Gold1 oz Brewer's Gold Hops Leaf/Whole 7 Boil 20 min 13.66 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 15 min.
 
Yeast
White Labs - London Ale Yeast WLP013
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
66 - 71 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 344 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Sugar       Amount: 3oz / 2 Cups beer       CO2 Level: 2.0 Volumes
 
Target Water Profile
Cleveland Ohio
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
33 9 8 33 45 78
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Infusion -- 154 °F 60 min
3 gal Batch Sparge Sparge -- 168 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.67 14.7  
Mash volume with grains 4.61 18.4  
Grain absorption losses -1.47 -5.9  
Remaining sparge water volume (equipment estimates 4.48 g | 17.9 qt) 3.73 14.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.07 0.3  
Pre boil volume (equipment estimates 6.5 g | 26 qt) 5.75 23  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.4 29.6
Equipment Profile Used: System Default
 
Notes

Mash Schedule

Strike grains with 4.41 gal of water at 166.6 °F.
Mash at 154 °F for 60 min.
Vorlauf and lauter 2.66 gal in your first runnings.
Add 3.09 gal of sparge water at 168 °F.
Vorlauf and lauter 3.09 gal in your second runnings.
Your combined runnings should be 5.75 gal.

Day before bottling cold steep 2 quarts coffee at a ratio of 3oz ground coffee / 1 quart cold water. Filter grounds out and mix in with beer in bottling bucket.

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  • Last Updated: 2015-09-29 16:58 UTC