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Dick's Dry Irish Coffee Stout

Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 76% (brew house)
Source: Beagle Brew
Calories: 183 calories (Per 330ml)
Carbs: 17 g (Per 330ml)

Created: Friday May 6th 2022

Original Gravity:

1.060

Final Gravity:

1.012

ABV (standard):

6.3%

IBU (tinseth):

36.5

SRM (morey):

49.6

Mash pH

5.4

Cost $

53.68

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Brew Log History

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Carbs: {{ stats.carbs | number:1 }} g / 330ml

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Device Filter
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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
3.50 kg	Crisp Malting - Best Ale3.5 kg Best Ale	$ 3.59 / kg $ 12.57	37.5	3	60.7%
0.90 kg	New Zealand - Rolled Barley0.9 kg Rolled Barley	$ 3.95 / kg $ 3.56	35.4	1.7	15.6%
0.60 kg	Crisp Malting - Roasted Barley0.6 kg Roasted Barley	$ 5.95 / kg $ 3.57	31.28	520	10.4%
0.30 kg	Crisp Malting - Crystal 60L0.3 kg Crystal 60L	$ 5.95 / kg $ 1.79	33.1	60	5.2%
0.25 kg	Brewer's Best - Rice Hulls0.25 kg Rice Hulls	$ 3.99 / kg $ 1.00	0	0	4.3%
0.11 kg	Crisp Malting - Chocolate Malt0.11 kg Chocolate Malt	$ 5.95 / kg $ 0.65	32.66	450	1.9%
0.11 kg	Crisp Malting - Pale Chocolate0.11 kg Pale Chocolate	$ 4.00 / kg $ 0.44	32.7	220	1.9%
5.77 kg / $ 23.57

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
27 g	Yakima Valley Hops - Willamette27 g Willamette Hops	$ 0.09 / g $ 2.42	Pellet	6.2	Boil	60 min	20.21	33.3%
27 g	Yakima Valley Hops - Willamette27 g Willamette Hops	$ 0.09 / g $ 2.42	Pellet	6.2	Boil	20 min	12.24	33.3%
27 g	Yakima Valley Hops - Willamette27 g Willamette Hops	$ 0.09 / g $ 2.42	Pellet	6.2	Boil	5 min	4.03	33.3%
81 g / $ 7.25

Show Summary View

Amount	Variety	Cost	IBU	Bill %
81 g	Yakima Valley Hops - Willamette (Pellet) 81 g Willamette (Pellet) Hops	$ 0.09 / g $ 7.25	36.48	99.9%
81 g / $ 7.25

Other Ingredients

Amount	Name	Cost	Type	Use	Time
2 tsp	Calcium Chloride (dihydrate)		Water Agt	Mash	0 min.
1 each	Whirlfloc		Water Agt	Boil	10 min.
140 g	Coffee	$ 14.00 / kg $ 1.96	Flavor	Secondary	3 days
100 g	Cocao Nibs	$ 0.05 / g $ 5.00	Flavor	Secondary	3 days
$ 6.96

Yeast

Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST

Amount:	2 Each	Cost:	$ 7.95 / each $ 15.90
Attenuation (avg):	80%	Flocculation:	High
Optimum Temp:	10 - 22 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 108 B cells required

$ 15.90 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 0.98 bar Temp: 20 °C CO₂ Level: 1.65 Volumes

Target Water Profile

Sydney Water - Willoughby (Ryde)

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

Notes

Recipe from Beerco.com.au

Method:

Fill clean Kettle with 17 litres of water and pre-boil your water to precipitate our chlorides and chloramines. Add Mash Salts - 10g or 2 tsp of Calcium Carbonate
Mill the grains and dough-in targeting a mash of around 3 Litres of water to 1 Kg of grain (a liquor-to-grist ratio of about 3:1 by weight) and a mash temperature of 67 °C (152 °F).
Hold the mash at 67 °C ( 152 °F ) until enzymatic conversion is complete for around 45 minutes to 1 hour.
Infuse the mash with near boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 76 °C (168 °F). Mash out for 10 minutes.
Fly sparge slowly with 14 Litres of 76 °C (168 °F ) water, collecting wort until the pre-boil kettle volume is around 25 L (6.5 gallons).
The total boil time will be 60 minutes. Bring to a rapid rolling boil and make first addition of 27g of Willamette at 60 mins from end of boil.
Make second addition of 27g of Willamette at 20 mins from end of boil.
Deltafloc or Irish Moss is added with any yeast nutrients at 15 mins remaining on the boil.
Add last addition of 27 grams of Willamette into the Boil at 5 mins remaining on the boil.
At flameout, cool wort to 19°C (67 °F ), decant starter or open Gold Pitch and pitch liquid Omega Yeast or 2 x sachets of dry yeast into pre oxygenated wort.
Over the course of the two-week fermentation, ramp the temperature slowly up to 22°C (72 °F ) to ensure full attenuation.
On approximately Day 7 of fermentation when primary and secondary appear to be coming to a close find and butter up your favourite local coffee roaster for a special fresh grind roughly and dry coffee hop for 24-48 hours before kegging or bottling at a rate of (~5 oz. per 5 gallons/140 g per 19 L) of your local roasters favourite medium roast ground coffee beans. Also add 100G Cocoa Nibs.
Wait 1-2 days, then rack off into keg or bottling bucket for immediate carbonation or priming.
Carbonate this beer to 2.4 volumes of CO2 and serve it on both nitrogen and/or CO2. Sláinte!

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2022-05-06 03:58 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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Dick's Dry Irish Coffee Stout

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