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Kawowo-cytrynowy Stout

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 15 %/h
    Evaporation rate
  • 27.6 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 9
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 12.3 liter(s)
    Mash size
  • 16.4 liter(s)
    Total mash volume

Steps

Temp Time
68 C 60 min

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Fermentables

10.2 BLG
4.1% ABV
23.2 SRM
Type Name Amount Yield EBC
Grain carafa special II 0.2 kg 4.9% 75 % 1150
Grain Oats, Flaked 0.25 kg 6.1% 80 % 2
Grain Barley, Flaked 0.5 kg 12.2% 70 % 4
Grain Viking Pale Ale malt 3 kg 73.2% 80 % 5
Grain Jęczmień palony 0.15 kg 3.7% 55 % 1100
Sum 4.1 kg

Hops

17 IBU

Bitterness ratio 0.41 Balanced

Use for Name Amount Time Alpha acid
Boil Marynka 15 g 60 min 10 %

Yeasts

Name Type Form Amount Laboratory
Safale S-04 Ale Dry 11 g Safale

Extras

Type Name Amount Use for Time
Flavor Kawa świerzo zmielona 75 g Boil 3 min
Flavor Kawa świerzo zmielona 75 g Secondary 5 day(s)
Flavor zest z 4 cytyn 1 g Boil 3 min
Flavor zest z 4 cytyn 1 g Secondary 5 day(s)

Notes

  • Zawsze zaparzam owoce wrzątkiem i dokładnie szoruje gąbką kuchenną, żeby zetrzeć warstwę wosku.
    7 dni burzliwej
    7 dni cichej (5 dni kawa i zest) [jedynie do polowy, druga polowa bez dodatków]
    Refermentacja 7-14 dni
    21 dni leżakowania
    Jan 2, 2018, 7:25 PM

Discussion

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[deleted]    2516 days ago