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Dry Coffee Stout

0
  • 13.9
    Gravity BLG
  • 31
    IBU
  • ---
    ABV
  • 40
    SRM
  • All Grain
    Type
  • Dry Stout
    Style
  • okemoto
    Brewer
Print

Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 15 %/h
    Evaporation rate
  • 26.4 liter(s)
    Boil size
  • --- %
    Boil loss
  • ---
    Pre-boil gravity BLG
  • 15 %
    Trub loss
  • --- %
    Dry hopping loss

Mash information

  • 85 %
    Mash efficiency
  • 3.8 liter(s) / kg
    Liquor-to-grist ratio
  • 17.5 liter(s)
    Mash size
  • 22.1 liter(s)
    Total mash volume

Steps

Temp Time
68 C 80 min
72 C 10 min

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Fermentables

13.9 BLG
40 SRM
Type Name Amount Yield EBC
Grain Pale Ale 3 kg 60% 79 % 6
Grain Monachijski 1 kg 20% 80 % 16
Grain Czekoladowy 0.3 kg 6% 60 % 788
Grain Jęczmień palony 0.3 kg 6% 55 % 985
Adjunct Płatki owsiane błyskawiczne 0.4 kg 8% --- % ---
Sum 5 kg

Hops

31 IBU

Bitterness ratio 0.5 Bitter

Use for Name Amount Time Alpha acid
Boil Marynka 30 g 60 min 10 %

Yeasts

Name Type Form Amount Laboratory
Gozdawa Pure Ale Yeast 7 Ale Dry 11.5 g ---

Extras

Type Name Amount Use for Time
Flavor Kawa 85 g Boil 30 min
Flavor Kawa 50 g Secondary 2 day(s)

Notes

  • Całość na podstawie zestawu z piwopiweczko.pl Zasyp dodany do H2O 55 st., słody palone dodane w 72 st., KAWA: grubo mielona 1wsza dawka dodana na whirpool (pończocha) przy temp. 85 st., wyciągnięta przy 33 st. Przy zlewaniu na cichą, warka podzielona na 2, do jednej dodana ta sama kawa - ok. 50 g na świeżo rozdrobnionej w moździerzu
    Nov 26, 2015, 9:05 AM

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