Here is what I got when punching it in beersmith. (I am still new to it so not sure if I did the Mash details correct.) I added Irish moss because I always use it. I also added yeast nutrient because why not it is a high gravity beer..
Lagunitas Cappuccino Stout
Imperial Stout
Type: All Grain Date: 3/15/2013
Batch Size (fermenter): 5.00 gal Brewer:
Boil Size: 6.52 gal Asst Brewer:
Boil Time: 60 min Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
End of Boil Volume 5.98 gal Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 4.86 gal Est Mash Efficiency 83.6 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients
Ingredients
Amt Name Type # %/IBU
10 lbs 1.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 70.3 %
1 lbs 12.5 oz Wheat Malt, Ger (2.0 SRM) Grain 2 12.4 %
1 lbs 4.6 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3 9.0 %
9.4 oz Chocolate Malt (350.0 SRM) Grain 4 4.1 %
0.67 oz Horizon [12.00 %] - Boil 60.0 min Hop 5 22.6 IBUs
9.4 oz Corn Sugar (Dextrose) [Boil for 60 min](0.0 SRM) Sugar 6 4.1 %
0.36 oz Cascade [5.50 %] - Boil 30.0 min Hop 7 4.3 IBUs
0.14 oz Willamette [5.50 %] - Boil 30.0 min Hop 8 1.7 IBUs
0.25 tsp Irish Moss (Boil 10.0 mins) Fining 9 -
0.98 oz Cascade [5.50 %] - Boil 0.0 min Hop 10 0.0 IBUs
0.98 oz Willamette [5.50 %] - Boil 0.0 min Hop 11 0.0 IBUs
1.0 pkg American Ale (Wyeast Labs #1056) [124.21 ml] Yeast 12 -
1.00 tsp Yeast Nutrient (Primary 3.0 days) Other 13 -
0.08 oz Cascade [5.50 %] - Dry Hop 7.0 Days Hop 14 0.0 IBUs
0.07 oz Willamette [5.50 %] - Dry Hop 7.0 Days Hop 15 0.0 IBUs
Brew 3oz of coffee and add to secondary
Beer Profile
Est Original Gravity: 1.077 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.017 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 7.9 % Actual Alcohol by Vol: 4.7 %
Bitterness: 28.5 IBUs Calories: 151.6 kcal/12oz
Est Color: 22.9 SRM
Mash Profile
Mash Name: Single Infusion, Light Body, No Mash Out Total Grain Weight: 14 lbs 5.0 oz
Sparge Water: 4.13 gal Grain Temperature: 68.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 17.15 qt of water at 167.7 F 155.0 F 75 min
Sparge Step: Fly sparge with 4.13 gal water at 168.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Bottle Volumes of CO2: 2.3
Pressure/Weight: 3.82 oz Carbonation Used: Bottle with 3.82 oz Corn Sugar
Keg/Bottling Temperature: 70.0 F Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 65.0 to 70.0 F
Notes:
I would like to try it with more 2 row used to bump ABV % to 9.* %
I maybe brewing this Sunday...
Lagunitas Cappuccino Stout 2
Imperial Stout
Type: All Grain Date: 3/15/2013
Batch Size (fermenter): 5.00 gal Brewer:
Boil Size: 6.52 gal Asst Brewer:
Boil Time: 60 min Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
End of Boil Volume 5.98 gal Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 4.86 gal Est Mash Efficiency 83.5 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients
Ingredients
Amt Name Type # %/IBU
12 lbs 5.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 74.3 %
1 lbs 12.5 oz Wheat Malt, Ger (2.0 SRM) Grain 2 10.7 %
1 lbs 4.6 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3 7.8 %
9.4 oz Chocolate Malt (350.0 SRM) Grain 4 3.6 %
0.67 oz Horizon [12.00 %] - Boil 60.0 min Hop 5 20.6 IBUs
9.4 oz Corn Sugar (Dextrose) [Boil for 60 min](0.0 SRM) Sugar 6 3.6 %
0.36 oz Cascade [5.50 %] - Boil 30.0 min Hop 7 3.9 IBUs
0.14 oz Willamette [5.50 %] - Boil 30.0 min Hop 8 1.5 IBUs
0.25 tsp Irish Moss (Boil 10.0 mins) Fining 9 -
0.98 oz Cascade [5.50 %] - Boil 0.0 min Hop 10 0.0 IBUs
0.98 oz Willamette [5.50 %] - Boil 0.0 min Hop 11 0.0 IBUs
1.0 pkg American Ale (Wyeast Labs #1056) [124.21 ml] Yeast 12 -
1.00 tsp Yeast Nutrient (Primary 3.0 days) Other 13 -
0.08 oz Cascade [5.50 %] - Dry Hop 7.0 Days Hop 14 0.0 IBUs
0.07 oz Willamette [5.50 %] - Dry Hop 7.0 Days Hop 15 0.0 IBUs
Brew 3oz of coffee and add to secondary
Beer Profile
Est Original Gravity: 1.088 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.020 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 9.1 % Actual Alcohol by Vol: 4.7 %
Bitterness: 26.0 IBUs Calories: 151.6 kcal/12oz
Est Color: 23.1 SRM
Mash Profile
Mash Name: Single Infusion, Light Body, No Mash Out Total Grain Weight: 16 lbs 9.0 oz
Sparge Water: 3.70 gal Grain Temperature: 68.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 19.96 qt of water at 167.7 F 155.0 F 75 min
Sparge Step: Fly sparge with 3.70 gal water at 168.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Bottle Volumes of CO2: 2.3
Pressure/Weight: 3.82 oz Carbonation Used: Bottle with 3.82 oz Corn Sugar
Keg/Bottling Temperature: 70.0 F Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 65.0 F
Notes
Also for the brewing of the 3oz coffee to be added to secondary fermentation I am not sure how many IBU that would add but it must add some.
I could not find coffee in my misc ingredients in beersmith. :/ Nevermind I just figured out how to add it in the ingredients section. All good there.
But how many IBU does coffee have? haha
also how would we go about brewing the 3oz coffee and adding to secondary?
I did a coffee porter ones and I added the coffee in a filter sack for the last 10 min of the boil.
any idea on how to get the coffee in this to come out right let me know!
thanks