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Coffee Stout- 15gal (charles maxi)

Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 15 gallons (fermentor volume)
Pre Boil Size: 17.5 gallons
Post Boil Size: 7 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.140 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Keith
Calories: 218 calories (Per 12oz)
Carbs: 21.4 g (Per 12oz)

Created: Wednesday November 11th 2020

Original Gravity:

1.066

Final Gravity:

1.015

ABV (standard):

6.7%

IBU (tinseth):

19.4

SRM (morey):

44.6

Mash pH

4.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
30 lb	American - Pale 2-Row - Toasted30 lb Pale 2-Row - Toasted	33	30	76.2%
4.50 lb	Weyermann - Munich Type II4.5 lb Munich Type II	37	10	11.4%
15 oz	United Kingdom - Crystal 45L15 oz Crystal 45L	34	45	2.4%
15 oz	American - Caramel / Crystal 120L15 oz Caramel / Crystal 120L	33	120	2.4%
12 oz	American - Roasted Barley12 oz Roasted Barley	33	300	1.9%
12 oz	American - Chocolate12 oz Chocolate	29	350	1.9%
12 oz	American - Black Barley12 oz Black Barley	27	530	1.9%
12 oz	Simpsons - Brown Malt12 oz Brown Malt	32	187.93	1.9%
630 oz / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.75 oz	Magnum0.75 oz Magnum Hops	Pellet	15	Boil	60 min	13.49	14.3%
1.50 oz	Crystal1.5 oz Crystal Hops	Pellet	4.3	Boil	30 min	5.94	28.6%
3 oz	Crystal3 oz Crystal Hops	Pellet	4.3	Aroma	0 min		57.1%
5.25 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.75 oz	Magnum (Pellet)	13.49	14.3%
4.50 oz	Crystal (Pellet)	5.94	85.7%
5.25 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
15.8 gal	Strike	163 °F	152 °F	60 min
10.7 gal	Sparge	168 °F	168 °F	15 min
Starting Mash Thickness: 1.6 qt/lb Starting Grain Temp: 65 °F

Yeast

White Labs - California Ale Yeast WLP001

Amount:	3 Each	Cost:
Attenuation (avg):	76.5%	Flocculation:	Medium
Optimum Temp:	68 - 73 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 321 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.75 Volumes

Target Water Profile

HEB SPRING WATER

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

2.0 oz (57 g) coarse ground coffee (steep 2 minutes at knockout or add toddy* [see below] to secondary)

Place ground coffee into the doubled muslin sack or pantyhose inside jar, then stretch around the outside of the jar.
Fill with 1.5 cups (354 mL) cold water and put lid on tightly.
Leave in the refrigerator for 24 hours. After 24 hours, open lid and lift out sack of coffee.
Pour out the remaining coffee toddy, leaving behind the dregs (last coffee bean bits) behind.
Add to secondary before transferring from your primary.
If you only have a primary, put the toddy in before bottling, or if you keg, the Cornelius keg upon transfer.
Important note: The ideal ratio of coffee to water is 1.0 oz (28 g) coffee to 8.0 fluid oz (237 ml) water.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2020-11-11 20:25 UTC

System Default

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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