BFast Choco Coffee Stout - Beer Recipe - Brewer's Friend

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BFast Choco Coffee Stout

241 calories 24.5 g 330 ml
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Beer Stats
Method: BIAB
Style: American Stout
Boil Time: 60 min
Batch Size: 11.35 liters (fermentor volume)
Pre Boil Size: 14 liters
Pre Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 241 calories (Per 330ml)
Carbs: 24.5 g (Per 330ml)
Created: Saturday March 2nd 2019
1.078
1.019
7.8%
29.8
32.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
325 g German - Munich Light325 g Munich Light 37 6 9.4%
90 g German - CaraMunich II90 g CaraMunich II 34 46 2.6%
90 g German - CaraAroma90 g CaraAroma 34 130 2.6%
83 g Netherlands - Black Swaen Barley83 g Black Swaen Barley 73 412.77 2.4%
83 g German - Chocolate Rye83 g Chocolate Rye 31 240 2.4%
83 g Netherlands - Black Swaen Black83 g Black Swaen Black 73 422.13 2.4%
83 g Netherlands - Gold Swaen Brown83 g Gold Swaen Brown 78 83 2.4%
120 g Weyermann - Acidulated Malt120 g Acidulated Malt 27 3.4 3.5%
2,500 g Netherlands - Ale2500 g Ale 38 3.18 72.3%
3,457 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g Magnum7 g Magnum Hops Leaf/Whole 15 Boil at 100 °C 60 min 18.93 22.6%
8 g Crystal8 g Crystal Hops Leaf/Whole 4.3 Boil at 100 °C 30 min 4.77 25.8%
16 g Crystal16 g Crystal Hops Leaf/Whole 4.3 Whirlpool 0 min 6.06 51.6%
31 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Wyeast - American Ale II 1272
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
16 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 75 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Amount: 7 g/l       CO2 Level: 2 g/l
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 L Steeping -- 66 °C 60 min
Mash Out Top Off -- 78 °C 5 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 21.3 L) 18.1
Mash volume with grains (equipment estimates 23.5 L) 20.3
Grain absorption losses -3.3
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 17.2 L) 14
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 11.4
Hops absorption losses (whirlpool, hop stand) -0.1
Volume into fermentor 11.4
Total: 18.1  
Equipment Profile Used: System Default
 
Notes

Add 28 grams of course ground chocolate/nutty/fruity coffee to cold water 2 days prior to movement to secondary. Add "toddy" to secondary.

Last Updated and Sharing
 
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  • Last Updated: 2019-05-22 07:25 UTC