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| Amount | Fermentable | Cost | PPG | EBC | Bill % |
|---|---|---|---|---|---|
| 5.50 kg | Crisp Malting - Finest Maris Otter5.5 kg Finest Maris Otter |
£ 1.06 / kg £ 5.83 |
38 | 6 | 86.5% |
| 480 g | Crisp Malting - Smooth Chocolate Malt480 g Smooth Chocolate Malt |
£ 1.65 / kg £ 0.79 |
33 | 499.99 | 7.5% |
| 190 g | Weyermann - Carafa Special Type III190 g Carafa Special Type III |
£ 2.50 / kg £ 0.48 |
29.9 | 1399.99 | 3% |
| 190 g | Lactose (Milk Sugar)190 g Lactose (Milk Sugar) - (late boil kettle addition) | 41 | 1.17 | 3% | |
| 6,360 g / £ 7.10 | |||||
| Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
|---|---|---|---|---|---|---|---|---|
| 27 g | Challenger27 g Challenger Hops |
£ 0.04 / g £ 1.07 |
Leaf/Whole | 7.2 | First Wort | 60 min | 23.36 | 57.4% |
| 20 g | Fuggles20 g Fuggles Hops |
£ 0.04 / g £ 0.75 |
Leaf/Whole | 4.82 | Boil | 15 min | 5.23 | 42.6% |
| 47 g / £ 1.82 | ||||||||
| Amount | Variety | Cost | IBU | Bill % |
|---|---|---|---|---|
| 27 g | Challenger (Leaf/Whole) 27 g Challenger (Leaf/Whole) Hops |
£ 0.04 / g £ 1.07 |
23.36 | 57.4% |
| 20 g | Fuggles (Leaf/Whole) 20 g Fuggles (Leaf/Whole) Hops |
£ 0.04 / g £ 0.75 |
5.23 | 42.6% |
| 47 g / £ 1.82 | ||||
| Amount | Description | Type | Start Temp | Target Temp | Time |
|---|---|---|---|---|---|
| 15.9 L | 76.2C strike water | Strike | 76.2 °C | 67 °C | 60 min |
| 0.53 L | Top Off | 78 °C | 78 °C | -- | |
| 16.43 L | 78C sparge | Batch Sparge | 78 °C | 78 °C | 10 min |
|
Starting Mash Thickness:
2.5 L/kg Starting Grain Temp: 18 °C |
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| Amount | Name | Cost | Type | Use | Time |
|---|---|---|---|---|---|
| 7 g | Calcium Chloride (anhydrous) / 97 Grams Water |
£ 0.01 / g £ 0.10 |
Water Agt | Mash | -- |
| 1.20 g | Epsom Salt / 97.4 Grams |
£ 0.02 / g £ 0.02 |
Water Agt | Mash | -- |
| 1 g | Gypsum / 486 Grams Water |
£ 0.01 / g £ 0.01 |
Water Agt | Mash | -- |
| 0.50 ml | Lactic acid / 84 Milliliters |
£ 0.04 / ml £ 0.02 |
Water Agt | Mash | -- |
| 150 g | Coffee | Flavor | Boil | 10 min. | |
| 0.50 each | Protafloc |
£ 0.29 / each £ 0.14 |
Fining | Boil | 10 min. |
| 2 tsp | Yeast Nutrient Part 2 / 137 Tsp |
£ 0.04 / tsp £ 0.07 |
Other | Boil | 10 min. |
| 2 tsp | Yeast Nutrient Part I / 15 Tsp |
£ 0.15 / tsp £ 0.29 |
Other | Boil | 10 min. |
| 2.50 g | Baking Soda | Water Agt | Sparge | -- | |
| £ 0.65 | |||||
| Wyeast - London Ale 1028 | ||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
|
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| £ 0.78 Yeast Pitch Rate and Starter Calculator |
| Method: co2 Amount: 0.57 bar Temp: 12 °C CO2 Level: 1.65 Volumes |
| Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
|---|---|---|---|---|---|
| 98.9 | 4.6 | 42.1 | 174.6 | 61.6 | 81 |
|
Filter water through Brita filter. Mix very well to dissolve in cold water. |
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| Mash Chemistry and Brewing Water Calculator | |||||
Smooth coffee-chocolate "stout". Made with Crisp experimental malt Smooth Chocolate Malt (7.5%). The other roasted malt used is the de-husked Weyermann Carafa special type III (4%) for a smooth darker malt to colour. The bittering hops used are Challenger added with first running. Fuggle is added for an earthiness.
Lactose (3%) is added to boost body. Cold steep coffee (150g steeped overnight in 1L water at 4C) is added in the last 10 min. of the boil for aroma and a slight bittersweet coffee note to the beer. Fermentation is done as cool as possible (16C) to reduce fruity esters with London Ale 1028.
This is a heavy breakfast stout which should be drunk slowly and savoured.Should be served on nitro to get a smooth creamy head
System Default
| 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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