Brew Log History
Target 18.33°C
Ambient: {{ stats.ambient | number:0 }} °C
OG: {{ stats.ogGravity | number:3 }}
Attenuation: {{ stats.attenuation | number:2 }}%
Calories: {{ stats.calories | number:1 }} / 330ml
Carbs: {{ stats.carbs | number:1 }} g / 330ml
Readings: {{ readingsCount | number }}
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Last Updated: {{ stats.lastupdated.ago }} from {{ stats.lastupdated.source }}
Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
28 g |
Nugget28 g Nugget Hops |
|
Pellet |
13 |
Boil
|
60 min |
53.64 |
50% |
|
14 g |
Willamette14 g Willamette Hops |
|
Pellet |
4.5 |
Boil
|
25 min |
4.07 |
25% |
|
14 g |
Wilamette (BMW)14 g Wilamette (BMW) Hops |
|
Pellet |
4.5 |
Boil
|
10 min |
2.02 |
25% |
|
56 g
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
28 g |
Nugget (Pellet) 28 g Nugget (Pellet) Hops |
|
53.64 |
50% |
|
14 g |
Willamette (Pellet) 14 g Willamette (Pellet) Hops |
|
4.07 |
25% |
|
14 g |
Wilamette (BMW) (Pellet) 14 g Wilamette (BMW) (Pellet) Hops |
|
2.02 |
25% |
|
56 g
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
32 L |
Strike water at 72.7 (C) |
Temperature |
-- |
68 °C |
60 min |
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
42.50 g |
Cocoa Nibs
|
|
Other |
Boil |
15 min. |
|
56.50 g |
Coffee, Sumatran
|
|
Other |
Boil |
-- |
|
71 g |
Chocolate, Bittersweet
|
|
Other |
Boil |
15 min. |
|
56.50 g |
Cold brewed Kona Coffee
|
|
Flavor |
Secondary |
-- |
Yeast
|
Fermentis - Safale - American Ale Yeast US-56
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (avg):
|
72%
|
Flocculation:
|
Medium |
|
Optimum Temp:
|
15 - 24 °C |
Starter:
|
Yes |
|
Fermentation Temp:
|
18.33 °C
|
Pitch Rate:
|
1.0 (M cells / ml / ° P)
403 B cells required
|
|
|
$ 0.00
Yeast Pitch Rate and Starter Calculator
|
Target Water Profile
Stirling WA Australia 31/12/14
Notes
Add Hops, chocolate, and coffee as specified. Ferment for 2 weeks at 65F.
Soak ground kona coffee in 1 cup boiled, cooled water and leave overnight, covered in refrigerator.
Strain out grounds and add cold coffee to secondary. Rack fermented stout into this mixture and condition in secondary at 55-60F for 2-6 mos.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2015-08-30 13:06 UTC
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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 $ |
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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