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Engkanto Coffee Stout

Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 18 gallons (fermentor volume)
Pre Boil Size: 18 gallons
Post Boil Size: 17 gallons
Pre Boil Gravity: 1.066 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 75% (brew house)
Source: OLB
Calories: 218 calories (Per 12oz)
Carbs: 21.4 g (Per 12oz)

Created: Saturday August 31st 2019

Louise's Latte Stout 20g

by Rose Garage Brewing

OG: 1.066 FG: 1.022 ABV: 6.1% IBU: 36

Original Gravity:

1.066

Final Gravity:

1.015

ABV (standard):

6.7%

IBU (tinseth):

33.6

SRM (morey):

49.5

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
30.79 lb	New Zealand - Ale Malt30.79 lb Ale Malt	37.4	3.05	70.6%
4.85 lb	American - Caramel / Crystal 40L4.85 lb Caramel / Crystal 40L	34	40	11.1%
3 lb	New Zealand - Dark Chocolate Malt3 lb Dark Chocolate Malt	32.7	659.9	6.9%
2.50 lb	New Zealand - Roasted Wheat2.5 lb Roasted Wheat	33.6	279.19	5.7%
2.50 lb	American - Carapils (Dextrine Malt)2.5 lb Carapils (Dextrine Malt)	33	1.8	5.7%
43.64 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2.50 oz	Cascade2.5 oz Cascade Hops	Pellet	7	Boil	60 min	16.02	50%
2.50 oz	CTZ2.5 oz CTZ Hops	Pellet	15.5	Boil	15 min	17.6	50%
5 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
2.50 oz	Cascade (Pellet)	16.02	50%
2.50 oz	CTZ (Pellet) 2.4999999942814 oz CTZ (Pellet) Hops	17.6	50%
5 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
12 gal		Sparge	--	150 °F	60 min
Starting Mash Thickness: 2.8 qt/lb

Yeast

Fermentis - Safale - English Ale Yeast S-04

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	High
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	70 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 385 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 233 oz Temp: 68 °F CO₂ Level: 2.75 Volumes

Target Water Profile

London (Porter, dark ales)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	5	35	60	50	140
9g Gypsum 10g Calcium Chloride 4g Epsom Salt 14g Baking Soda Added to RO water to give you the target Ion levels as mentioned above
Mash Chemistry and Brewing Water Calculator

Notes

8oz of Kenyan Coffee Bean Espresso in last 10 minutes of the boil

OR

8oz whole Kenyan Whole Coffee Beans steeped in fermentor/bright tank put in nylon/cloth bags for 3 days after fermentation has ended before cooling beer down.

120 grams of yeast

Last Updated and Sharing

441

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Brews

Public: Yup, Shared
Last Updated: 2019-10-22 13:35 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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