Coffe Stout - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Coffe Stout

228 calories 26.3 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 228 calories (Per 12oz)
Carbs: 26.3 g (Per 12oz)
Created: Friday August 25th 2017
1.068
1.021
6.3%
25.0
40.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.25 lb American - Pale Ale10.25 lb Pale Ale 37 3.5 71.5%
18.50 oz Flaked Oats18.5 oz Flaked Oats 33 2.2 8.1%
9.25 oz American - Roasted Barley9.25 oz Roasted Barley 33 300 4%
9.25 oz Belgian - Chocolate9.25 oz Chocolate 30 340 4%
6.13 oz Belgian - De-Bittered Black6.125 oz De-Bittered Black 34 566 2.7%
6.13 oz American - Caramel / Crystal 120L6.125 oz Caramel / Crystal 120L 33 120 2.7%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) 41 1 7%
229.25 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 45 min 14.25 50%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 25 min 10.79 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 oz Belgian bittersweet chocolate Flavor Boil 15 min.
1.50 oz Unsweetened cocoa nibs Flavor Boil 15 min.
2 oz Ground Sumatran coffee Flavor Boil --
2 oz Cold brewed Kona coffee Flavor Secondary --
2 each Vanilla Beans Flavor Secondary --
8 oz Bourbon Other Secondary --
0.25 oz Toasted Oak Chips Flavor Secondary --
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
69 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 346 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.66 qt 154 Temperature -- 142 °F 20 min
2.9 qt Boiling Temperature -- 151 °F 60 min
1.6 qt Boiling Temperature -- 155 °F 20 min
7 qt Boiling Sparge -- 168 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5 20  
Mash volume with grains 6.06 24.3  
Grain absorption losses -1.67 -6.7  
Remaining sparge water volume (equipment estimates 3.91 g | 15.7 qt) 4.34 17.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.34 37.3
Equipment Profile Used: System Default
 
Notes

This is the first cut.

Use multi step rest
142 for 20
151 for 60
155 for 20
168 for 10

Steep 2 vanilla beans and 0.25 oz (7 g) toasted French oak chips in 1 cup (237 ml) Kentucky bourbon after your brew session, steeping for 2+ days. When you are ready to rack to the secondary, soak ground Kona coffee in 1 cup (237 ml) boiled, cooled water and leave overnight, covered, in refrigerator. Strain out grounds and add cold-brewed coffee, bourbon, vanilla and wood chips to sanitized secondary. Condition in secondary for 2+ weeks. Taste along the way.

Last Updated and Sharing
 
619
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2017-09-02 20:24 UTC