"Coffee" - Beer Recipe - Brewer's Friend

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"Coffee"

331 calories 34 g 12 oz
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Ryan
Calories: 331 calories (Per 12oz)
Carbs: 34 g (Per 12oz)
Created: Thursday July 5th 2018
1.099
1.025
9.8%
60.4
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13.25 lb American - Pale 2-Row13.25 lb Pale 2-Row 37 1.8 76.8%
1.50 lb Flaked Oats1.5 lb Flaked Oats 33 2.2 8.7%
0.75 lb American - Roasted Barley0.75 lb Roasted Barley 33 300 4.3%
0.75 lb Belgian - Chocolate0.75 lb Chocolate 30 340 4.3%
0.50 lb Belgian - De-Bittered Black0.5 lb De-Bittered Black 34 566 2.9%
0.50 lb American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L 33 120 2.9%
17.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Nugget1 oz Nugget Hops Pellet 14 Boil 60 min 41.98 25%
1.25 oz Willamette1.25 oz Willamette Hops Leaf/Whole 4.5 Boil 25 min 10.66 31.3%
1.75 oz Willamette1.75 oz Willamette Hops Leaf/Whole 4.5 Boil 10 min 7.78 43.8%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 oz Belgian Bittersweet Chocolate Flavor Boil 15 min.
1.50 oz Cocoa Nibs Unsweet Flavor Boil 15 min.
2 oz Ground Sumatran Coffee Flavor Boil --
2 oz Cold Brew Kona Coffee Flavor Secondary --
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
66 - 72 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
To brew this Kentucky Breakfast Stout clone, perform an infusion mash at 155°F (68°C) for 60 minutes. Boil for 90 minutes, adding hops, chocolate and coffee as specified. Ferment for two weeks at 65°F (18°C). Soak 0.25 oz (7 g) toasted French oak chips in 1 cup (237 ml) Kentucky bourbon for two days. 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 and wood chips to sanitized secondary. Rack fermented stout onto this mixture and condition in secondary at 55–60°F (13–16°C) for 2 to 6 months.
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.47 25.9  
Mash volume with grains 7.85 31.4  
Grain absorption losses -2.16 -8.6  
Remaining sparge water volume (equipment estimates 3.34 g | 13.4 qt) 2.44 9.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.4 g | 29.6 qt) 6.5 26  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.91 35.6
Equipment Profile Used: System Default
""Coffee"" Russian Imperial Stout beer recipe by Ryan. All Grain, ABV 9.77%, IBU 60.43, SRM 50, Fermentables: (Pale 2-Row, Flaked Oats, Roasted Barley, Chocolate, De-Bittered Black, Caramel / Crystal 120L) Hops: (Nugget, Willamette) Other: (Belgian Bittersweet Chocolate, Cocoa Nibs Unsweet, Ground Sumatran Coffee, Cold Brew Kona Coffee)
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  • Public: Yup, Shared
  • Last Updated: 2018-07-05 01:19 UTC