Chocolate Coffee Vanilla Stout - Beer Recipe - Brewer's Friend

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Chocolate Coffee Vanilla Stout

207 calories 23.1 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 6.9 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Ron Dignard
Calories: 207 calories (Per 12oz)
Carbs: 23.1 g (Per 12oz)
Created: Saturday April 20th 2019
1.062
1.018
5.8%
68.4
36.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Canadian - OIO 2 Row Malt10 lb OIO 2 Row Malt 36.8 3 69.2%
1 lb United Kingdom - Amber Malt1 lb Amber Malt 34.5 22 6.9%
1 lb American - Oats, Flaked1 lb Oats, Flaked 36.8 1 6.9%
8.80 oz German - Melanoiden Malt8.8 oz Melanoiden Malt 36.8 20 3.8%
8 oz American - Black Malt (Bairds) 8 oz Black Malt (Bairds) 34.5 500 3.5%
8 oz American - Caramel/Crystal Malt - 60L8 oz Caramel/Crystal Malt - 60L 34 60 3.5%
8 oz American - Roasted Barley8 oz Roasted Barley 25.3 300 3.5%
6.40 oz Chocolate Malt6.4 oz Chocolate Malt 27.6 350 2.8%
231.20 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Columbus (Tomahawk)1 oz Columbus (Tomahawk) Hops Pellet 14 Boil 60 min 42.78 44.4%
0.75 oz Sorachi Ace0.75 oz Sorachi Ace Hops Pellet 13 Boil 30 min 22.9 33.3%
0.50 oz East Kent Goldings (EKG)0.5 oz East Kent Goldings (EKG) Hops Pellet 5 Boil 10 min 2.77 22.2%
2.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Tablet Fining Boil 15 min.
0.30 tsp Yeast Nutrient Other Boil 5 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
1 Each
Cost:
Attenuation (custom):
73.5%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
19.4 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 121 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Forced Carbonation       CO2 Level: 100 Volumes
 
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
13 qt Protein Rest Infusion -- 122 °F 30 min
11.6 qt Saccharification Infusion -- 156 °F 30 min
8.7 qt Mash Out Infusion -- 168 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 6.32 25.3  
Mash volume with grains 7.48 29.9  
Grain absorption losses -1.81 -7.2  
Remaining sparge water volume (equipment estimates 3.32 g | 13.3 qt) 2.63 10.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.58 g | 30.3 qt) 6.9 27.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 8.96 35.8
Equipment Profile Used: System Default
"Chocolate Coffee Vanilla Stout" No Profile Selected beer recipe by Ron Dignard. All Grain, ABV 5.8%, IBU 68.44, SRM 36.48, Fermentables: (OIO 2 Row Malt, Amber Malt, Oats, Flaked, Melanoiden Malt, Black Malt (Bairds) , Caramel/Crystal Malt - 60L, Roasted Barley, Chocolate Malt) Hops: (Columbus (Tomahawk), Sorachi Ace, East Kent Goldings (EKG)) Other: (Whirlfloc Tablet, Yeast Nutrient)
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  • Last Updated: 2019-04-20 12:57 UTC