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Vietnamese Coffee Imp. Pastry Stout

Method: BIAB
Style: No Profile Selected
Boil Time: 90 min
Batch Size: 22.7 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.024 (recipe based estimate)
Post Boil Gravity: 1.147 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Hugh Irwin
Calories: 467 calories (Per 330ml)
Carbs: 55.2 g (Per 330ml)

Created: Monday April 11th 2022

Original Gravity:

1.147

Final Gravity:

1.049

ABV (standard):

12.9%

IBU (tinseth):

57.0

SRM (morey):

50.0

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
9 kg	Barrett Burston - Pale Malt9 kg Pale Malt - (late mash tun addition)	37	2	50%
3.50 kg	Barrett Burston - Pale Malt3.5 kg Pale Malt	37	2	19.4%
1 kg	Flaked Oats1 kg Flaked Oats	33	2.2	5.6%
1 kg	Lactose (Milk Sugar)1 kg Lactose (Milk Sugar) - (late boil kettle addition)	41	1	5.6%
1 kg	Gladfield - Munich Malt1 kg Munich Malt	36.8	7.87	5.6%
500 g	German - CaraBohemian500 g CaraBohemian	33	75	2.8%
500 g	Weyermann - Carafa Special Type 1 500 g Carafa Special Type 1	29.9	340	2.8%
500 g	Gladfield - Chocolate Malt500 g Chocolate Malt	24	488	2.8%
500 g	Gladfield - Chocolate Rye Malt500 g Chocolate Rye Malt	32.7	406.09	2.8%
250 g	Briess - Midnight Wheat Malt250 g Midnight Wheat Malt	25	550	1.4%
250 g	Barrett Burston - Roasted Barley250 g Roasted Barley	34.5	340	1.4%
18,000 g / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
30 g	Barth-Haas - Hallertauer Magnum30 g Hallertauer Magnum Hops		Pellet	13.5	Boil at 100 °C	60 min	56.98	100%
30 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
30 g	Barth-Haas - Hallertauer Magnum (Pellet) 30 g Hallertauer Magnum (Pellet) Hops		56.98	100%
30 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
35 L		Strike	78 °C	78 °C	--
35 L		Steeping	69 °C	69 °C	60 min

Other Ingredients

Amount	Name	Cost	Type	Use	Time
500 g	Coffee		Flavor	Secondary	0 min.
3 each	Vanilla Bean		Spice	Secondary	0 min.

Yeast

Danstar - Nottingham Ale Yeast

Amount:	3 Each	Cost:
Attenuation (avg):	77%	Flocculation:	High
Optimum Temp:	14 - 21 °C	Starter:	No
Fermentation Temp:	18 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 267 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 1 bar Temp: 4 °C CO₂ Level: 2.75 Volumes

Target Water Profile

London (Porter, dark ales)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	5	35	200	90	265
Mash Chemistry and Brewing Water Calculator

Last Updated and Sharing

494

Views

Brews

Public: Yup, Shared
Last Updated: 2022-05-10 12:12 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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