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2 Saint's Irish Coffee Stout

208 calories 25.4 g 12 L
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.61 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 70% (brew house)
Source: raiderrob67
Calories: 208 calories (Per 12L)
Carbs: 25.4 g (Per 12L)
Created: Thursday October 22nd 2015
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Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb United Kingdom - Maris Otter Pale8 lb Maris Otter Pale 38 3.75 62.7%
1 lb American - Caramel / Crystal 120L1 lb Caramel / Crystal 120L 33 120 7.8%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 7.8%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 7.8%
1 lb United Kingdom - Coffee Malt1 lb Coffee Malt 36 150 7.8%
0.50 lb United Kingdom - Chocolate0.5 lb Chocolate 34 425 3.9%
0.25 lb American - Roasted Barley0.25 lb Roasted Barley 33 300 2%
12.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Willamette2 oz Willamette Hops Pellet 3.8 Boil 60 min 25.82 66.7%
1 oz Kent Goldings1 oz Kent Goldings Hops Pellet 4.5 Boil 15 min 7.59 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 15 min.
1 oz Wyeast - Beer Nutrient Other Boil 15 min.
8 oz Coffee Beans Flavor Secondary 5 days
8 oz Irish whisky Flavor Secondary 5 days
2 each Vanilla Beans Flavor Secondary 5 days
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 111 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 30 psi       Temp: 45 °F       CO2 Level: 2.2 Volumes
 
Target Water Profile
Redding
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
15 7 11 6 5 78
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Infusion 160 °F 154 °F 60 min
3 gal Sparge 170 °F 170 °F 10 min
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.14 20.6  
Mash volume with grains 6.08 24.3  
Grain absorption losses -1.47 -5.9  
Remaining sparge water volume (equipment estimates 3.61 g | 14.4 qt) 3.19 12.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.03 g | 28.1 qt) 6.61 26.4  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.33 33.3
Equipment Profile Used: System Default
 
Notes

Brewed on New Years' Day 2022.
A little bit thinner mouth feel, not as creamy as I was going for.

I will be brewing this again on New Years' Day 2023. I have changed a few things... added 1 pound of flaked oats and boosted the coffee malt from .75 lbs to 1 lb. also switched the whisky from Glenleit to Jaimasons cask mates(stout) and added 2 vanilla beans. The coffee and vanilla will soak in the whisky for 2 weeks and it will all go into the secondary.

Update 2023: Pending
This beer took 3rd place in BOS in the Chico Homebrew competition. I feel like I can still do better. I think it was still a little lite on the body, could have been sweeter, and had more vanilla. I am going to up the lactose and the vanilla beans.

Update 2024: Pending



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  • Last Updated: 2023-12-18 06:16 UTC