PL | EN
#14 - #15 Coffee stout
August 15, 2018
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FINISHEDStatus
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2193 days agoBrewday
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2192 days agoFermentation start date
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2182 days agoSecondary
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---Dry hops date
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2169 days agoPriming
![](/uploads/qr-code/78eb180e9ede9a49667674a4094f15f1.png)
Updated 2168 days ago
Mash and boil
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77.7 %Actual mash efficiency
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13Pre-boil gravity BLG
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15.9Original gravity BLG
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52Batch IBU
Fermentation
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20 liter(s)Primary size
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---Boil loss
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6.5Post-primary gravity BLG
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6Final gravity BLG
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5.7 %ABV
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63.5 %Attenuation
Priming
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19 liter(s)Priming size
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304Calories per 12oz
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Re-fermentationCarbonation type
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2.3Volumes of CO2
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Corn sugarPriming sugar
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118.1 gPriming sugar amount
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19 CPriming beer temp
Fermentation checks
Check at | Step | Gravity | Beer temp | Surrounding temp | FFT | |
---|---|---|---|---|---|---|
August 18, 2018 | PRIMARY | --- | 15 C | 15 C | ||
August 20, 2018 | PRIMARY | --- | 17 C | 17 C | ||
August 24, 2018 | PRIMARY | --- | 18 C | 18 C | ||
August 26, 2018 | PRIMARY | 6.5 BLG | 19 C | 19 C | ||
September 8, 2018 | SECONDARY | 6 BLG | 19 C | --- | ||
Fermentacja cicha trwająca 13 dni. Temperatura otoczenia 18 - 19 C. Rozlew 08.09.2018 r. Rozlano 10 l z dodatkiem 75 g kawy arabica, z której wykonałem 1 dobowy cold brew. Do pozostałych 10 l dodałem 200 g chipsów kokosowych prażonych przez 20 minut w piekarniku w temperaturze 150 C. Planuję zostawić je na ok. 7 dni. Gęstość - 6 BLG. |
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