Willy Wonka Expresso - Beer Recipe - Brewer's Friend

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Willy Wonka Expresso

248 calories 24.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Foreign Extra Stout
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 69% (brew house)
Source: Da King
Calories: 248 calories (Per 12oz)
Carbs: 24.3 g (Per 12oz)
Created: Tuesday August 9th 2016
1.075
1.017
7.6%
48.0
35.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12.10 lb United Kingdom - Maris Otter Pale12.1 lb Maris Otter Pale 38 3.75 83.4%
0.50 lb United Kingdom - Chocolate0.5 lb Chocolate 34 425 3.4%
0.50 lb German - Carafa III0.5 lb Carafa III 32 535 3.4%
0.50 lb German - CaraAroma0.5 lb CaraAroma 34 130 3.4%
0.50 lb United Kingdom - Coffee Malt0.5 lb Coffee Malt 36 150 3.4%
0.40 lb Flaked Oats0.4 lb Flaked Oats 33 2.2 2.8%
14.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Horizon1 oz Horizon Hops Pellet 8.2 Boil 60 min 29.15 50%
1 oz Cascade1 oz Cascade Hops Pellet 6.9 Boil 30 min 18.85 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
105 g Lactose Flavor Boil 20 min.
1 tsp Irish Moss Fining Boil 10 min.
1 tsp Yeast Nutrient Fining Boil 10 min.
112 g Organic Cacao Nibs Flavor Secondary 14 days
50 g Whole coffee beans, cracked 1/4 cup Flavor Secondary 18 days
1 each Vanilla Bean Flavor Secondary 18 days
1 tsp Baking Soda Water Agt Mash 90 min.
4 oz Scotch Flavor Secondary 14 days
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 172 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn sugar       Amount: 105g       CO2 Level: 2.2 Volumes
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17.5 qt Strike water at 167F Infusion -- 153 °F 90 min
21 qt Rinse grains until 26 qts (6.5 gal) are collected Fly Sparge -- 168 °F 30 min
Starting Mash Thickness: 1.2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.2 qt/lb 4.35 17.4  
Mash volume with grains 5.51 22  
Grain absorption losses -1.81 -7.3  
Remaining sparge water volume (equipment estimates 5.04 g | 20.2 qt) 4.21 16.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.33 g | 29.3 qt) 6.5 26  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.56 34.3
Equipment Profile Used: System Default
 
Notes

Primary fermentation:

  • Start fermentation at 64F and raise 1F each day up to 70F. Typical primary fermentation of 2 weeks
  • Soak vanilla bean in 4 oz scotch for 2 weeks.
    Secondary Fermentation:
  • Rack beer to secondary and add vanilla bean scotch liquid, hold at 65F for 4 days
  • In a sterilized mesh sock add cacao nibs, and cracked coffee beans to beer and cold crash for 3 days.
  • Bottle
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  • Public: Yup, Shared
  • Last Updated: 2016-08-09 14:11 UTC