Espresso stout Brew Session

Brew Session Info

6/19/2018
(Include any important notes from brew day until tasting)

Water Infusion

Brew Session Specific

5.65 lb kg
20 °FC
67 °FC
qt/lbl/kg
70 min.
22.5 gals liters

Equipment Profile

0.15 gals/lb liters/kg
0.01 gals/lb liters/kg
°FC
0.25 gals liters
0.5 gals liters
1 gals/hour liters/hour
0.2 gals liters

Calculated Totals

25.28 gals liters
3.79 gals liters
0.25 gals liters
120.11 °FC
120.11 °FC
-0.60 gals liters
25.03 gals liters
24.37 gals liters

Mash / Boil

Mash

PH
°FC
°FC
minutes

Boil

1.065 (estimated)
30 gallons liters 24.37 (gallonsliters estimated)
60 minutes minutes (70 minutes estimated)
gals liters

Gravity Estimates

Based on boiling 30.00 gallonsliters at 1.065 for 60 minutes, this will decrease your wort by 1.00 gallonsliters, bringing your after boil OG to 1.067.

You wanted an OG of 1.068. It looks like it will be under.

Fermentation

22.5 gallons liters 22.00 (gallonsliters estimated)
1.065 (1.068 predicted)
1.017 (1.017 predicted)

Conditioning

7/4/2018
20
PSI

Tasting Notes (0)
There aren't any tasting notes logged yet

Recipe Facts

Espresso stout
Tropical Stout
  • 22.00 Gallons Liters Batch Size
  • 30.00 Gallons Liters Boil Size
  • 70  min Boil Time
  • 1.068 OG
  • 1.017 FG
  • 53.1 IBU (tinseth) Bitterness
  • 0.78 BG:GU
  • 40.8° SRM Color
  • 75% Efficiency
  • 6.6% ABV Alcohol
  • 232 per 12oz Calories
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