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CBA Coffee Stout

209.79 calories 23.29 g 330 ml
Beer Stats
Method: All Grain
Style: Foreign Extra Stout
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 31.6 liters
Post Boil Size: 24.6 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: (Per 330ml)
Carbs: (Per 330ml)
Created Saturday September 7th 2019
1.063
1.018
5.88%
49.01
36.08
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.75 kg United Kingdom - Maris Otter Pale5.75 kg Maris Otter Pale 38 3.75 88.5%
0.25 kg United Kingdom - Extra Dark Crystal 160L0.25 kg Extra Dark Crystal 160L 33 160 3.8%
0.25 kg United Kingdom - Chocolate0.25 kg Chocolate 34 425 3.8%
0.25 kg United Kingdom - Black Patent0.25 kg Black Patent 27 525 3.8%
6.5 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
70 g Cluster70 g Cluster Hops Pellet 6.5 Boil 60 min 49.01 100%
70 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
19.5 L Temperature 66 °C 60 min
16.4 L Sparge 77 °C 30 min
Starting Mash Thickness: 3 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
130.85 g Coffee Flavor Boil 0 min.
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
18 - 22 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 371 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
Method: All Grain, Style: Foreign Extra Stout, ABV 5.88%, IBU 49.01, SRM 36.08, Fermentables: (Maris Otter Pale, Extra Dark Crystal 160L, Chocolate, Black Patent) Hops: (Cluster) Other: (Coffee)
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-09-07 06:01 UTC
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