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No. 29 Anniversary Coffee Stout

295 calories 27.1 g 12 oz
Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Based On A Recipe From Three Creeks Brewing
Calories: 295 calories (Per 12oz)
Carbs: 27.1 g (Per 12oz)
Created Saturday October 29th 2016
1.089
1.018
9.3%
62.97
43.52
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb American - Pale 2-Row7 lb Pale 2-Row 37 1.8 36.1%
6 lb United Kingdom - Maris Otter Pale6 lb Maris Otter Pale 38 3.75 31%
2.50 lb Dry Malt Extract - Light2.5 lb Dry Malt Extract - Light - (late addition) 42 4 12.9%
14 oz Flaked Barley14 oz Flaked Barley 32 2.2 4.5%
14 oz Flaked Wheat14 oz Flaked Wheat 34 2 4.5%
12 oz United Kingdom - Chocolate12 oz Chocolate 34 425 3.9%
6 oz United Kingdom - Brown6 oz Brown 32 65 1.9%
5 oz United Kingdom - Roasted Barley5 oz Roasted Barley 29 550 1.6%
4 oz German - Carafa III4 oz Carafa III 32 535 1.3%
4 oz Belgian - Special B4 oz Special B 34 115 1.3%
3 oz American - Black Malt3 oz Black Malt 28 500 1%
19.38 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Warrior0.75 oz Warrior Hops Pellet 16.5 Boil 60 min 45.95 37.5%
0.75 oz Cascade0.75 oz Cascade Hops Pellet 7 Boil 45 min 17.02 37.5%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7 Boil 0 min 25%
2 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
Infusion 154 °F 75 min
Starting Mash Thickness: 1.25 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
6 oz Sisters Coffee Sumatra Blend Flavor Bottling --
0.50 each Campdon Tablet Water Agt Other --
0.50 tsp Yeast Nutrient Other Boil 15 min.
0.50 each Whirlfloc Tablet Fining Boil 5 min.
3.20 g Gypsum Water Agt Other --
4.20 g Calcium Chloride Water Agt Other --
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 485 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Notes

Coffee should be cold pressed and added directly to the beer when kegging. Use 4 cups water to one cup coarsely ground coffee. (4 to 1 ratio) Let sit in container (jar) overnight. Strain.

2-Row: GW
Maris Otter: Hugh Baird (Used Golden Promise in Anniversary #27)
Chocolate: Crisp: Hugh Baird
Midnight Wheat: Breiss
Roasted Barley: Briess
Brown: Hugh Baird
Special B: Franco Belges
Carafa 3: Weyerman (Used Midnight Wheat in Anniversary #27)
Black Malt: Briess

Water Treatments: Based on Camas, WA water profile.

Put 1/2 of the gypsum & calcium chloride in the mash. Put the other 1/2 of each into the sparge water.

1.5 ml of 88% lactic acid into sparge water.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2016-12-01 20:30 UTC
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