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Coffee Milk Stout

186 calories 17.1 g 330 ml
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 70 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 27 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 59% (brew house)
Calories: 186 calories (Per 330ml)
Carbs: 17.1 g (Per 330ml)
Created: Monday April 1st 2019
1.061
1.012
6.5%
32.8
37.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 kg New Zealand - American Ale Malt6.5 kg American Ale Malt 37.3 2.54 82.1%
0.28 kg German - Carafa II0.28 kg Carafa II 32 425 3.5%
0.28 kg New Zealand - Medium Crystal Malt0.28 kg Medium Crystal Malt 35.4 56.35 3.5%
0.28 kg New Zealand - Light Chocolate Malt0.28 kg Light Chocolate Malt 32.7 456.85 3.5%
0.28 kg New Zealand - Dark Crystal Malt0.28 kg Dark Crystal Malt 35.4 96.45 3.5%
0.30 kg New Zealand - Rolled Oats0.3 kg Rolled Oats 12.4 1.4 3.8%
7.92 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Nelson Sauvin20 g Nelson Sauvin Hops Leaf/Whole 12.5 Boil 60 min 24.67 20%
30 g Nelson Sauvin30 g Nelson Sauvin Hops Pellet 12.5 Boil 5 min 8.11 30%
50 g Centennial50 g Centennial Hops Leaf/Whole 10 Dry Hop 4 days 50%
100 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 121 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Mash Steeping -- 75 °C 60 min
14 L Sparge Water Fly Sparge -- 77 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 28.9
Mash volume with grains 34.1
Grain absorption losses -7.9
Remaining sparge water volume (equipment estimates 9.8 L) 6.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.9 L) 27
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 23
Going into fermentor 23
Total: 35.8  
Equipment Profile Used: System Default
 
Notes

300g of lactose end of boil

100g of coffee grind with dry hops for 3 days





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  • Last Updated: 2019-05-28 08:45 UTC