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Imperialny Stout Kawowo Wanili...

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Batch size

  • 21 liter(s)
    Expected quantity of finished beer
  • 90 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 27.7 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 18.2
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 24 liter(s)
    Mash size
  • 32 liter(s)
    Total mash volume

Steps

Temp Time
67 C 90 min
78 C 1 min

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Fermentables

18.7 BLG
8.1% ABV
26.1 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 4 kg 50% 80 % 5
Grain Viking Golden Ale 3 kg 37.5% 80 % 12
Grain Carahell 0.5 kg 6.3% 77 % 26
Grain Castle Cafe 0.25 kg 3.1% 75.5 % 480
Grain Strzegom Czekoladowy ciemny 0.25 kg 3.1% 68 % 1200
Sum 8 kg

Hops

27 IBU

Bitterness ratio 0.35 Balanced

Use for Name Amount Time Alpha acid
Boil Chinook 25 g 60 min 13 %

Yeasts

Name Type Form Amount Laboratory
FM25 Klasztorna medytacja Ale Liquid 40 ml Fermentum Mobile

Extras

Type Name Amount Use for Time
Flavor laktoza 700 g Boil 10 min

Notes

  • Na cichej na 4 dni dodałem 2 laski wanilii macerowane 2 tygodniew spirytusie i 200g kawy Cafes do Brasil Yellow Bourbon opieczone w piekarniku 120stopni 20 minut.
    Wzorowałem się na przepisie https://www.blog.homebrewing.pl/imperialny-stout-kawowy-receptura/
    Mar 15, 2023, 10:12 PM

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