Engkanto Coffee Stout - Beer Recipe - Brewer's Friend

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Engkanto Coffee Stout

218 calories 21.4 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 18 gallons (fermentor volume)
Pre Boil Size: 18 gallons
Post Boil Size: 17 gallons
Pre Boil Gravity: 1.066 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 75% (brew house)
Source: OLB
Calories: 218 calories (Per 12oz)
Carbs: 21.4 g (Per 12oz)
Created: Saturday August 31st 2019
1.066
1.015
6.7%
33.6
49.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
30.79 lb New Zealand - Ale Malt30.79 lb Ale Malt 37.4 3.05 70.6%
4.85 lb American - Caramel / Crystal 40L4.85 lb Caramel / Crystal 40L 34 40 11.1%
3 lb New Zealand - Dark Chocolate Malt3 lb Dark Chocolate Malt 32.7 659.9 6.9%
2.50 lb New Zealand - Roasted Wheat2.5 lb Roasted Wheat 33.6 279.19 5.7%
2.50 lb American - Carapils (Dextrine Malt)2.5 lb Carapils (Dextrine Malt) 33 1.8 5.7%
43.64 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 oz Cascade2.5 oz Cascade Hops Pellet 7 Boil 60 min 16.02 50%
2.50 oz CTZ2.5 oz CTZ Hops Pellet 15.5 Boil 15 min 17.6 50%
5 oz / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 385 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 233 oz       Temp: 68 °F       CO2 Level: 2.75 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 140
9g Gypsum
10g Calcium Chloride
4g Epsom Salt
14g Baking Soda

Added to RO water to give you the target Ion levels as mentioned above
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 gal Sparge -- 150 °F 60 min
Starting Mash Thickness: 2.8 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 18.69 gal (74.75 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 6.69 gal (26.75 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 34.04 gal (136.16 qt). Suggest reducing strike water volume to 8.51 gal (34.04 qt) and adding 22.04 gal (88.16 qt) sparge/top-off. 30.55 122.2  
WARNING: Based on your provided mash thickness (2.8 qt/lb), your strike volume will exceeds the total water needed for the recipe (23.71 g). Reduce mash thickness to 2.16 qt/lb or increase pre-boil volume to 24.84 g.    
Strike water volume at mash thickness of 2.8 qt/lb 30.55 122.2  
Mash volume with grains (equipment estimates 33.04 g | 132.2 qt) 34.04 136.2  
Grain absorption losses -5.46 -21.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 18.69 g | 74.8 qt) 18 72  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil Volume 17 68  
Top off amount 1 4  
Going into fermentor 18 72  
Total: 23.71 94.8
Equipment Profile Used: System Default
 
Notes

8oz of Kenyan Coffee Bean Espresso in last 10 minutes of the boil

OR

8oz whole Kenyan Whole Coffee Beans steeped in fermentor/bright tank put in nylon/cloth bags for 3 days after fermentation has ended before cooling beer down.

120 grams of yeast

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  • Last Updated: 2019-10-22 13:35 UTC