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Surly Coffee Bender

Method: All Grain
Style: American Brown Ale
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13.86 gallons
Post Boil Size: 11.61 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 85% (brew house)
Calories: 200 calories (Per 12oz)
Carbs: 22.8 g (Per 12oz)

Created: Monday August 10th 2020

Original Gravity:

1.060

Final Gravity:

1.018

ABV (standard):

5.5%

IBU (tinseth):

35.2

SRM (morey):

31.5

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
10 lb	US - Pale 2-Row10 lb Pale 2-Row	37	1.8	45.5%
5 lb	Dingemans - Aromatic Malt5 lb Aromatic Malt	36.3	19	22.7%
2 lb	Dingemans - Special B2 lb Special B	33.1	125	9.1%
1 lb	American - Chocolate1 lb Chocolate	29	350	4.5%
1 lb	United Kingdom - Coffee Malt1 lb Coffee Malt	36	150	4.5%
1 lb	Simpsons - Crystal Medium1 lb Crystal Medium	33	65.01	4.5%
1 lb	Flaked Oats1 lb Flaked Oats	33	2.2	4.5%
1 lb	Simpsons - Golden Naked Oats1 lb Golden Naked Oats	27	7	4.5%
22 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Warrior1 oz Warrior Hops	Pellet	17.6	Boil	60 min	30.35	33.3%
1 oz	Willamette1 oz Willamette Hops	Pellet	7.1	Boil	5 min	2.44	33.3%
1 oz	Willamette1 oz Willamette Hops	Pellet	7.1	Boil	5 min	2.44	33.3%
3 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Warrior (Pellet)	30.35	33.3%
2 oz	Willamette (Pellet)	4.88	66.6%
3 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
8 gal	Infusion	155 °F	155 °F	60 min
14 gal	Fly Sparge	170 °F	179 °F	90 min
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 80 °F

Other Ingredients

Amount	Name	Type	Use	Time
10 oz	Coarse Ground Coffee (Full City Roast)	Other	Secondary	2 days
10 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
5 g	Epsom Salt	Water Agt	Mash	1 hr.
4 g	Gypsum	Water Agt	Mash	1 hr.
7 ml	Lactic acid	Water Agt	Sparge	0 min.

Yeast

White Labs - Dry English Ale Yeast WLP007

Amount:	2 Each	Cost:
Attenuation (custom):	71%	Flocculation:	Med-High
Optimum Temp:	65 - 70 °F	Starter:	Yes
Fermentation Temp:	67 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 460 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 1.02 Volumes

Target Water Profile

London (Porter, dark ales)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
50	5	27	60	50	104
Mash Salts: 1g CaSO4, 4g CaCl2, 2g MgSO4 in 8 gallons of tap. Sparge Salts: 3g CaSO4, 6g CaCl2, 3g MgSO4 in 14 gallons of tap. GX1VY0N
Mash Chemistry and Brewing Water Calculator

Notes

Substituted WLP007 with S-04; Glacier with Willamette hops.

Cool/ferment 67 degrees until specific gravity stabilizes at or near 1.018.

After fermentation, rack beer off yeast and onto coffee (Guatemalan) in a CO2 purged keg with coffee (5oz per keg) hanging from bottom of keg lid in a hop cylinder. Purge head space, cold crash and let beer sit on Coffee for 48 hours. Remove hop cylinder with coffee, purge headspace again and force carbonate.

Can substitute WLP007 with S-04 in summer if need be.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2021-08-14 11:10 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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