Stout Café Test #2 - Beer Recipe - Brewer's Friend

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Stout Café Test #2

186 calories 20.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 21 liters (ending kettle volume)
Pre Boil Size: 23 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 73% (ending kettle)
Source: CGariepy
Calories: 186 calories (Per 330ml)
Carbs: 20.5 g (Per 330ml)
Created: Friday March 13th 2020
1.060
1.017
5.6%
43.4
46.1
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.30 kg United Kingdom - Maris Otter Pale3.3 kg Maris Otter Pale 38 3.75 57.3%
0.50 kg American - Roasted Barley0.5 kg Roasted Barley 33 300 8.7%
0.40 kg United Kingdom - Chocolate0.4 kg Chocolate 34 425 6.9%
0.26 kg Belgian - CaraMunich0.26 kg CaraMunich 33 50 4.5%
0.20 kg United Kingdom - Crystal 90L0.2 kg United Kingdom - Crystal 90L 33 90 3.5%
1.10 kg United Kingdom - Golden Naked Oats1.1 kg Golden Naked Oats 33 10 19.1%
5.76 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Magnum25 g Magnum Hops Pellet 15 Boil 60 min 43.39 100%
25 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Wyeast - Beer Nutrient Other Mash 0 min.
100 g Coffee Flavor Secondary 1 days
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
3 g Baking Soda Water Agt Mash 1 hr.
10 ml Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
Omega Yeast Labs - Irish Ale OYL-005
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
17 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 155 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.4 bar       Temp: 3 °C       CO2 Level: 2 Volumes
 
Target Water Profile
Moncton
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 10 33 150 30 60
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19 L Infusion 68 °C 68 °C 60 min
10 L Sparge 74 °C 74 °C 20 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 17.3
Mash volume with grains 21.1
Grain absorption losses -5.8
Remaining sparge water volume 12.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.8 L) 23
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume (equipment estimates 17.2 L) 21
Estimated amount in fermentor 21
Total: 29.7  
Equipment Profile Used: System Default
 
Notes

Fermenter à 20C x 5 jours
Augmenter température à 22 jour 5.
Refroidir à 15 C jour 10 et ajouter Café (dans sac à houblon).

Mettre en keg jour 11 (donc 24h d'infusion pour le café).

Version #1

  • Café Kenya AA de 49th Parallel
  • Flaked Oats

    Version #2
  • Café Old School de 49th Parallel
  • Golden naked oats plutôt que Flocons
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2024-11-27 15:18 UTC