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STOUT COFFE

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 65 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 25.5 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 15.2
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 20.1 liter(s)
    Mash size
  • 26.8 liter(s)
    Total mash volume

Steps

Temp Time
67 C 60 min
72 C 10 min
77 C 5 min

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Fermentables

16.4 BLG
6.9% ABV
45.6 SRM
Type Name Amount Yield EBC
Grain Pilzneński 2.5 kg 37.3% 81 % 4
Grain Strzegom Czekoladowy ciemny 0.5 kg 7.5% 68 % 1200
Grain Strzegom Karmel 300 1.5 kg 22.4% 70 % 299
Grain Pszeniczny 2.2 kg 32.8% 85 % 4
Sum 6.7 kg

Hops

17 IBU

Bitterness ratio 0.25 Balanced

Use for Name Amount Time Alpha acid
Boil Citra 15 g 60 min 12 %
Dry Hop Citra 30 g 10 day(s) 12 %

Yeasts

Name Type Form Amount Laboratory
FM13 Irlandzkie Ciemności Ale Liquid 30 ml Fermentum Mobile

Extras

Type Name Amount Use for Time
Water Agent Laktoza 1600 g Boil 10 min
Water Agent Kawa Lavazza crema 80 g Secondary 2 day(s)

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