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Coconut Imperial Pastry Stout

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Batch size

  • 15 liter(s)
    Expected quantity of finished beer
  • 70 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 19.3 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 22.2
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 4 liter(s) / kg
    Liquor-to-grist ratio
  • 26.4 liter(s)
    Mash size
  • 33 liter(s)
    Total mash volume

Steps

Temp Time
70 C 60 min
70 C 10 min
78 C 1 min

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Fermentables

24.6 BLG
11.4% ABV
35.2 SRM
Type Name Amount Yield EBC
Grain Briess - Pale Ale Malt 5 kg 68.5% 80 % 7
Grain Strzegom Karmel 300 0.5 kg 6.8% 70 % 299
Grain Carawheat (GR) 0.25 kg 3.4% 68 % 79
Grain Cookie 0.25 kg 3.4% 72 % 50
Grain Simpsons - Coffee Malt 0.25 kg 3.4% 74 % 296
Grain Briess - Chocolate Malt 0.25 kg 3.4% 60 % 690
Grain Carafa II 0.1 kg 1.4% 70 % 812
Sugar Laktoza 0.7 kg 9.6% 100 % 0
Sum 7.3 kg

Hops

50 IBU

Bitterness ratio 0.48 Balanced

Use for Name Amount Time Alpha acid
Boil Sabro 30 g 20 min 15 %
Boil Iunga 25 g 65 min 11 %

Yeasts

Name Type Form Amount Laboratory
Gęstwa drożdzowa Ale Slant 160 ml ---

Extras

Type Name Amount Use for Time
Flavor Esencja Gold Coconut 50 g Bottling ---

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