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Surly Coffee Bender

199 calories 21.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 5.58 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Zymurgy
Calories: 199 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)
Created Thursday October 22nd 2020
1.060
1.016
5.8%
38.1
23.6
4.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb Prairie Malt - Two-Row Pale8.5 lb Two-Row Pale 39.1 2 67.2%
2 lb Belgian - Aromatic2 lb Belgian - Aromatic 33 38 15.8%
9.60 oz American - Caramel / Crystal 60L9.6 oz American - Caramel / Crystal 60L 34 60 4.7%
9.60 oz Belgian - Special B9.6 oz Belgian - Special B 34 115 4.7%
5.60 oz American - Flaked Oats5.6 oz Flaked Oats 33 2.2 2.8%
5.60 oz United Kingdom - Golden Naked Oats5.6 oz Golden Naked Oats 33 10 2.8%
4 oz United Kingdom - Chocolate4 oz United Kingdom - Chocolate 34 425 2%
202.40 oz / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.70 oz BSG - Warrior0.7 oz Warrior Hops Pellet 15 Boil 60 min 38.09 31.8%
0.50 oz Glacier0.5 oz Glacier Hops Pellet 5.6 Boil 0 min 22.7%
1 oz Wilamette1 oz Wilamette Hops Pellet 4.4 Boil 0 min 45.5%
2.20 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
3.19 gal Strike 155 °F 60 min
2 gal Mash out Infusion 168 °F 15 min
4.8 gal Batch Sparge 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
5 oz Roast coffee Flavor Secondary 2 days
1 tsp Irish Moss Fining Boil 15 min.
1 tsp Yeast Nutrient Other Boil 15 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:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 107 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Concord, MA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Pitch at 67F, ferment at 67F. When SG = 1.018, cold crash, then rack to secondary and dry hop with coffee for 48 hours, then rack off coffee and bottle or keg.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2020-10-22 18:13 UTC
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