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Willy Wonka Expresso

Method: All Grain
Style: Foreign Extra Stout
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 69% (brew house)
Source: Da King
Calories: 248 calories (Per 12oz)
Carbs: 24.3 g (Per 12oz)

Created: Tuesday August 9th 2016

Original Gravity:

1.075

Final Gravity:

1.017

ABV (standard):

7.6%

IBU (tinseth):

48.0

SRM (daniels):

35.1

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
12.10 lb	United Kingdom - Maris Otter Pale12.1 lb Maris Otter Pale	38	3.75	83.4%
0.50 lb	United Kingdom - Chocolate0.5 lb Chocolate	34	425	3.4%
0.50 lb	German - Carafa III0.5 lb Carafa III	32	535	3.4%
0.50 lb	German - CaraAroma0.5 lb CaraAroma	34	130	3.4%
0.50 lb	United Kingdom - Coffee Malt0.5 lb Coffee Malt	36	150	3.4%
0.40 lb	Flaked Oats0.4 lb Flaked Oats	33	2.2	2.8%
14.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Horizon1 oz Horizon Hops	Pellet	8.2	Boil	60 min	29.15	50%
1 oz	Cascade1 oz Cascade Hops	Pellet	6.9	Boil	30 min	18.85	50%
2 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Horizon (Pellet)	29.15	50%
1 oz	Cascade (Pellet)	18.85	50%
2 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
17.5 qt	Strike water at 167F	Infusion	--	153 °F	90 min
21 qt	Rinse grains until 26 qts (6.5 gal) are collected	Fly Sparge	--	168 °F	30 min
Starting Mash Thickness: 1.2 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
105 g	Lactose	Flavor	Boil	20 min.
1 tsp	Irish Moss	Fining	Boil	10 min.
1 tsp	Yeast Nutrient	Fining	Boil	10 min.
112 g	Organic Cacao Nibs	Flavor	Secondary	14 days
50 g	Whole coffee beans, cracked 1/4 cup	Flavor	Secondary	18 days
1 each	Vanilla Bean	Flavor	Secondary	18 days
1 tsp	Baking Soda	Water Agt	Mash	90 min.
4 oz	Scotch	Flavor	Secondary	14 days

Yeast

White Labs - California Ale Yeast WLP001

Amount:	1 Each	Cost:
Attenuation (avg):	76.5%	Flocculation:	Medium
Optimum Temp:	68 - 73 °F	Starter:	No
Fermentation Temp:	68 °F	Pitch Rate:	0.5 (M cells / ml / ° P) 172 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: Corn sugar Amount: 105g CO₂ Level: 2.2 Volumes

Notes

Primary fermentation:

Start fermentation at 64F and raise 1F each day up to 70F. Typical primary fermentation of 2 weeks
Soak vanilla bean in 4 oz scotch for 2 weeks.
Secondary Fermentation:
Rack beer to secondary and add vanilla bean scotch liquid, hold at 65F for 4 days
In a sterilized mesh sock add cacao nibs, and cracked coffee beans to beer and cold crash for 3 days.
Bottle

Last Updated and Sharing

714

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Brews

Public: Yup, Shared
Last Updated: 2016-08-09 14:11 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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