PL | EN

  1. Dashboard
  2. Public recipes
  3. COFFEE EXTRA STOUT #25

COFFEE EXTRA STOUT #25

0
Print

Batch size

  • 21 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 25.4 liter(s)
    Boil size
  • 5 %
    Boil loss
  • 12.4
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 70 %
    Mash efficiency
  • 3.25 liter(s) / kg
    Liquor-to-grist ratio
  • 19.7 liter(s)
    Mash size
  • 25.7 liter(s)
    Total mash volume

Steps

Temp Time
64 C 45 min
72 C 30 min
77 C 5 min

  • No versions avalible

Create your own version

We introduced new Standard account. Check current subscription plans.
Do you know that PRO members have fully automated inventory stock tracking? Become a PRO member!

Fermentables

14 BLG
51.5 SRM
Type Name Amount Yield EBC
Grain Bruntal Pale Ale 4 kg 66.1% 80 % 6.5
Grain Weyermann - Caramunich I 0.5 kg 8.3% 73 % 90
Grain Strzegom - jęczmień prażony 0.3 kg 5% 55 % 985
Grain Weyermann - Abbey 0.3 kg 5% 80 % 45
Grain Strzegom - czekoladowy jasny 0.35 kg 5.8% 68 % 400
Grain Weyermann - Chocolate Wheat 0.2 kg 3.3% 65 % 1050
Grain Chateau - Special B Malt 0.1 kg 1.7% 77 % 300
Grain Rye, Flaked 0.3 kg 5% 78.3 % 4
Sum 6.05 kg

Hops

84 IBU

Bitterness ratio 1.33 Very bitter

Use for Name Amount Time Alpha acid
Boil Challenger 30 g 60 min 5.8 %
Boil Admiral 25 g 60 min 14.2 %
Boil Fuggles 30 g 25 min 4.9 %
Boil Lublin (Lubelski) 20 g 25 min 4.5 %
Aroma (end of boil) Perle - szyszka 2016 6 g 15 min 5 %
Aroma (end of boil) Sybilla - szyszka 2016 9.5 g 15 min 5 %
Aroma (end of boil) Lublin (Lubelski) 20 g 15 min 4.5 %

Yeasts

Name Type Form Amount Laboratory
Danstar - Nottingham Ale Slant 170 ml ---

Extras

Type Name Amount Use for Time
Flavor kawa z ekspresu z kardamonem 40 g Bottling ---
Flavor ksylitol 12 g Bottling ---

Notes

  • * piwo wlane na gęstwę bezpośrednio do fermentora po English IPA
    * do butelkowania 300 ml mocnej świeżo parzonej kawy z kardamonem na pół warki
    Oct 14, 2016, 2:10 PM

Discussion