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Cocostout

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 25.3 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 78 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 14 liter(s)
    Mash size
  • 18.6 liter(s)
    Total mash volume

Steps

Temp Time
67 C 60 min

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Fermentables

11.9 BLG
4.8% ABV
26.4 SRM
Type Name Amount Yield EBC
Grain Pale Ale Wayermann 3.2 kg 68.8% 79 % 6.5
Grain Płatki owsiane 0.75 kg 16.1% 85 % 3
Grain Caraaroma 0.3 kg 6.5% 78 % 400
Grain Jęczmień palony 0.2 kg 4.3% 55 % 985
Grain Weyermann - Carafa I 0.2 kg 4.3% 70 % 690
Sum 4.65 kg

Hops

13 IBU

Bitterness ratio 0.27 Balanced

Use for Name Amount Time Alpha acid
Boil English Golding 15 g 55 min 4.8 %
Boil English Golding 15 g 20 min 4.8 %

Yeasts

Name Type Form Amount Laboratory
Safale S-04 Ale Dry 11.5 g Safale

Extras

Type Name Amount Use for Time
Flavor Wiórki kokosowe 700 g Secondary 10 day(s)
Wiórki kokosowe były prażone przez 30 minut w piekarniku w temperaturze 100-130 stopni.
Flavor Laktoza 200 g Bottling ---
Do połowy butelek dodałem laktozę

Notes

  • Wiórki trzeba dodatkowo odsączyć z tłuszczu, bo zostało go bardzo dużo.
    Aug 6, 2017, 2:28 PM

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