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Surly Coffee Bender

Method: All Grain
Style: American Brown Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.6 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Charlie Tritschler
Hop Utilization: 99%
Calories: 199 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)

Created: Friday July 10th 2020

Original Gravity:

1.060

Final Gravity:

1.016

ABV (standard):

5.8%

IBU (tinseth):

46.7

SRM (morey):

24.4

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
7.80 lb	Rahr - Pale Ale7.8 lb Pale Ale	36.34	3.5	65.3%
2 lb	Dingemans - Aromatic Malt2 lb Aromatic Malt	36.3	19	16.7%
9.60 oz	Simpsons - Crystal Medium9.6 oz Crystal Medium	33	65.01	5%
9.60 oz	Dingemans - Special B9.6 oz Special B	33.1	125	5%
5.60 oz	Flaked Oats5.6 oz Flaked Oats	33	2.2	2.9%
5.60 oz	Simpsons - Golden Naked Oats5.6 oz Golden Naked Oats	27	7	2.9%
4 oz	Simpsons - Chocolate Malt4 oz Chocolate Malt	31.7	444	2.1%
191.20 oz / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.70 oz	Warrior0.7 oz Warrior Hops	Pellet	16	Boil	60 min	42.93	41.2%
0.50 oz	Glacier0.5 oz Glacier Hops	Pellet	5.5	Whirlpool	0 min	2.06	29.4%
0.50 oz	Willamette0.5 oz Willamette Hops	Pellet	4.5	Whirlpool	0 min	1.69	29.4%
1.70 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.70 oz	Warrior (Pellet)	42.93	41.2%
0.50 oz	Glacier (Pellet)	2.06	29.4%
0.50 oz	Willamette (Pellet)	1.69	29.4%
1.70 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
			--	155 °F	60 min
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
1 each	Campden tablet / 48 Each	Water Agt	Mash	0 min.
0.50 tsp	Wyeast - Yeast nutrient / 9 Tsp	Fining	Boil	10 min.
5 oz	Coffee toddy	Flavor	Kegging	0 min.

Yeast

White Labs - Dry English Ale Yeast WLP007

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Med-High
Optimum Temp:	65 - 70 °F	Starter:	Yes
Fermentation Temp:	67 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 209 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 10.2 psi Temp: 38 °F CO₂ Level: 2.4 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Mash Chemistry and Brewing Water Calculator

Notes

Mash at 155 F (68°C) for 60 minutes. Lauter, sparge, and collect wort. Boil 60 minutes, adding hops as indicated. Cool to 67˚F. Ferment at 67°F (19°C) until specific gravity stabilizes at or near 1.018 SG

After fermentation cold crash if possible and then rack beer off yeast and onto coffee in a CO2-purged secondary vessel. Let beer sit on coffee for 48 hours, cold if possible, and then rack off the coffee and bottle or keg.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2020-07-11 00:09 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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