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RIS #3 - kawowy

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Batch size

  • 22 liter(s)
    Expected quantity of finished beer
  • 90 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 30.4 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 22.7
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 85 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 28.2 liter(s)
    Mash size
  • 37.6 liter(s)
    Total mash volume

Steps

Temp Time
62 C 50 min
73 C 10 min
62 C 50 min
72 C 10 min
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Fermentables

25.9 BLG
12.2% ABV
33.3 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 4.5 kg 43.3% 80 % 5
Grain Pilzneński 1.5 kg 14.4% 81 % 4
Grain Monachijski 1.8 kg 17.3% 80 % 16
Grain Abbey Castle 0.4 kg 3.8% 80 % 45
Grain Weyermann - Caramunich Typ II 0.3 kg 2.9% 73 % 120
Grain Weyermann Belgian Special B Malt 0.4 kg 3.8% 68 % 400
Grain Weyermann - Carafa I 0.2 kg 1.9% 65 % 900
Grain Weyermann - pszeniczny czekoladowy 0.3 kg 2.9% 70 % 1050
Sugar Laktoza 1 kg 9.6% 100 % 0
Sum 10.4 kg

Hops

34 IBU

Bitterness ratio 0.31 Balanced

Use for Name Amount Time Alpha acid
Boil goryczkowy Marynka - szyszki własny zbiór 50 g 90 min 10 %
Aroma (end of boil) aromatyczny Lubelski - szyszki własny zbiór 50 g 10 min 4 %

Yeasts

Name Type Form Amount Laboratory
S-04 Ale Slant 600 ml Safale

Extras

Type Name Amount Use for Time
Flavor Kawa Bellearom Espresso 100 % Arabica - śruta 150 g Boil 5 min
Flavor Kawa Ethiopia Gedeb Chelchele - śruta 125 g Secondary 14 day(s)
Water Agent Kwas cytrynowy 7.5 g Mash ---

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