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Coffe Stout

Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 228 calories (Per 12oz)
Carbs: 26.3 g (Per 12oz)

Created: Friday August 25th 2017

Original Gravity:

1.068

Final Gravity:

1.021

ABV (standard):

6.3%

IBU (tinseth):

25.0

SRM (morey):

40.3

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
10.25 lb	American - Pale Ale10.25 lb Pale Ale	37	3.5	71.5%
18.50 oz	Flaked Oats18.5 oz Flaked Oats	33	2.2	8.1%
9.25 oz	American - Roasted Barley9.25 oz Roasted Barley	33	300	4%
9.25 oz	Belgian - Chocolate9.25 oz Chocolate	30	340	4%
6.13 oz	Belgian - De-Bittered Black6.125 oz De-Bittered Black	34	566	2.7%
6.13 oz	American - Caramel / Crystal 120L6.125 oz Caramel / Crystal 120L	33	120	2.7%
1 lb	Lactose (Milk Sugar)1 lb Lactose (Milk Sugar)	41	1	7%
229.25 oz / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Willamette1 oz Willamette Hops	Pellet	4.5	Boil	45 min	14.25	50%
1 oz	Willamette1 oz Willamette Hops	Pellet	4.5	Boil	25 min	10.79	50%
2 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2 oz	Willamette (Pellet)		25.04	100%
2 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
16.66 qt	154	Temperature	--	142 °F	20 min
2.9 qt	Boiling	Temperature	--	151 °F	60 min
1.6 qt	Boiling	Temperature	--	155 °F	20 min
7 qt	Boiling	Sparge	--	168 °F	10 min
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
2.50 oz	Belgian bittersweet chocolate	Flavor	Boil	15 min.
1.50 oz	Unsweetened cocoa nibs	Flavor	Boil	15 min.
2 oz	Ground Sumatran coffee	Flavor	Boil	--
2 oz	Cold brewed Kona coffee	Flavor	Secondary	--
2 each	Vanilla Beans	Flavor	Secondary	--
8 oz	Bourbon	Other	Secondary	--
0.25 oz	Toasted Oak Chips	Flavor	Secondary	--

Yeast

White Labs - California Ale Yeast WLP001

Amount:	1 Each	Cost:
Attenuation (avg):	76.5%	Flocculation:	Medium
Optimum Temp:	68 - 73 °F	Starter:	Yes
Fermentation Temp:	69 °F	Pitch Rate:	1.0 (M cells / ml / ° P) 346 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Notes

This is the first cut.

Use multi step rest
142 for 20
151 for 60
155 for 20
168 for 10

Steep 2 vanilla beans and 0.25 oz (7 g) toasted French oak chips in 1 cup (237 ml) Kentucky bourbon after your brew session, steeping for 2+ days. When you are ready to rack to the secondary, soak ground Kona coffee in 1 cup (237 ml) boiled, cooled water and leave overnight, covered, in refrigerator. Strain out grounds and add cold-brewed coffee, bourbon, vanilla and wood chips to sanitized secondary. Condition in secondary for 2+ weeks. Taste along the way.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2017-09-02 20:24 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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