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Imperial Coffee Stout

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Batch size

  • 25 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 32.3 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 17.7
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 2.5 %
    Dry hopping loss

Mash information

  • 85 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 30.4 liter(s)
    Mash size
  • 40.6 liter(s)
    Total mash volume

Steps

Temp Time
66 C 90 min
76 C 0 min

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Fermentables

21.8 BLG
9.8% ABV
29.9 SRM
Type Name Amount Yield EBC
Grain BESTMALZ - Bestt Pale Ale 5 kg 49.4% 80.5 % 6
Grain Viking Golden Ale Malt 3.75 kg 37% 80 % 12
Grain Carahell 0.63 kg 6.2% 77 % 26
Grain Castle Cafe 0.38 kg 3.7% 75.5 % 480
Grain Chocolate Thomas Fawcett 0.38 kg 3.7% 80 % 1200
Sum 10.14 kg

Hops

24 IBU

Bitterness ratio 0.26 Balanced

Use for Name Amount Time Alpha acid
Boil Chinook 31.25 g 60 min 13 %

Yeasts

Name Type Form Amount Laboratory
FM12 W szkocką kratę Ale Liquid 1250 ml Fermentum Mobile

Extras

Type Name Amount Use for Time
Flavor Laktoza 875 g Boil 10 min
Spice Kawa 250 g Secondary 5 day(s)
Other Glukoza 160 g Bottling ---

Notes

  • woda do zacierania 70st
    wysładzanie do 23l
    kawa do piekarnika na 20 min 120 st
    kawa w woreczku z ciężarkami
    Jun 25, 2018, 1:14 PM

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