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Coffee and Cream Stout

253 calories 28 g 450 ml
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Beer Stats
Method: BIAB
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 27.63 liters
Post Boil Size: 25.13 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 253 calories (Per 450ml)
Carbs: 28 g (Per 450ml)
Created: Sunday February 9th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4.79 kg United Kingdom - Maris Otter Pale4.79 kg Maris Otter Pale 38 3.75 71.5%
100 g United Kingdom - Extra Dark Crystal 120L100 g Extra Dark Crystal 120L 33 120 1.5%
300 g American - Chocolate300 g Chocolate 29 350 4.5%
165 g New Zealand - Roast Barley165 g Roast Barley 32.7 736.04 2.5%
335 g United Kingdom - Dextrine Malt335 g Dextrine Malt 33 1.8 5%
335 g Lactose (Milk Sugar)335 g Lactose (Milk Sugar) - (late boil kettle addition) 41 1 5%
670 g Grain Millers - Flaked Oats670 g Flaked Oats 34.6 1.5 10%
6,695 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Fuggles40 g Fuggles Hops Pellet 4.5 Boil 60 min 19.84 57.1%
30 g East Kent Goldings30 g East Kent Goldings Hops Pellet 5 Boil 30 min 12.7 42.9%
70 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash 1 hr.
80 g Coffee Grinds (Cold Brewed for 2 days) Water Agt Secondary 0 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
2 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 119 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Fredericton 2019
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 Strike 68 °C 67 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 36.1 L) 34.9
Mash volume with grains (equipment estimates 40.3 L) 39.1
Grain absorption losses -6.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.8 L) 27.6
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 23 L) 25.1
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 25.1 L) 23
Total: 34.9  
Equipment Profile Used: System Default
 
Notes

Conventional ratios for an English style stout, plus the addition of 5% lactose.

Mashing high with the intention of a fuller body.

English hops for a mid-high bitterness (early-mid additions for minimal flavour/aroma influence).

Cold brewed coffee added to secondary. Approximately 0.5 oz per gallon of beer for a mild flavour.

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  • Public: Yup, Shared
  • Last Updated: 2020-11-22 18:45 UTC