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Coffee Stout 6

196 calories 26.3 g 12 oz
Beer Stats
Method: Extract
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 11 liters
Post Boil Size: 5 liters
Pre Boil Gravity: 1.105 (recipe based estimate)
Efficiency: 58% (steeping grains only)
Hop Utilization: 77%
Calories: 196 calories (Per 12oz)
Carbs: 26.3 g (Per 12oz)
Created Saturday August 1st 2020
1.058
1.023
4.5%
6.7
38.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3,000 g Bestmalz - BEST Pale ale3000 g BEST Pale ale 38.1 2.81 49.7%
300 g Belgian - Biscuit300 g Biscuit 35 23 5%
400 g Bestmalz - BEST Melanoidin400 g BEST Melanoidin 34.5 27 6.6%
840 g Honey840 g Honey 35 2 13.9%
150 g Bestmalz - BEST Caramel Munich I150 g BEST Caramel Munich I 34.5 35 2.5%
350 g Weyermann - Carafa Special Type 1 350 g Carafa Special Type 1 29.9 340 5.8%
200 g Weyermann - Carafa Special Type III200 g Carafa Special Type III - (late mash tun addition) 29.9 525 3.3%
500 g Flaked Oats500 g Flaked Oats 33 2.2 8.3%
150 g Bestmalz - BEST Caramel Pils150 g BEST Caramel Pils 37 2.43 2.5%
150 g Weyermann - Special W150 g Special W 33.6 115 2.5%
6,040 g / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
17 g Cascade17 g Cascade Hops Pellet 6 First Wort at 100 °C 60 min 6.7 100%
17 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
16.5 L Infusion 68 °C 60 min
20.5 L Sparge 77 °C 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
5.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.50 g Gypsum Water Agt Mash 1 hr.
3.79 ml Lactic acid Water Agt Sparge 1 hr.
3.50 g Epsom Salt Water Agt Mash 1 hr.
0.02 ml Lactic acid Water Agt Mash 1 hr.
6 g Chalk Water Agt Mash 1 hr.
5 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
20 Grams
Cost:
Attenuation (custom):
60%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
17 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 214 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 91.1 g       Temp: 20 °C       CO2 Level: 2 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 12 45 82 50 223
"Coffee Stout 6" Oatmeal Stout beer recipe. Extract, ABV 4.53%, IBU 6.7, SRM 38.68, Fermentables: (BEST Pale ale, Biscuit, BEST Melanoidin, Honey, BEST Caramel Munich I, Carafa Special Type 1 , Carafa Special Type III, Flaked Oats, BEST Caramel Pils, Special W) Hops: (Cascade) Other: (Calcium Chloride (dihydrate), Gypsum, Lactic acid, Epsom Salt, Chalk, Baking Soda)
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-10-16 17:00 UTC
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