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Kaffestout

238 calories 23.6 g 330 ml
Beer Stats
Method: All Grain
Style: Foreign Extra Stout
Boil Time: 90 min
Batch Size: 40 liters (ending kettle volume)
Pre Boil Size: 42.98 liters
Pre Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 74% (ending kettle)
Source: Bakke Brygg
Calories: 238 calories (Per 330ml)
Carbs: 23.6 g (Per 330ml)
Created Monday January 18th 2021
1.077
1.018
7.78%
54.18
50
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.60 kg Flaked Oats1.6 kg Flaked Oats 33 2.2 11.4%
8.79 kg US - Best Pale Ale8.79 kg Best Pale Ale 38 2.8 62.8%
1.20 kg US - Weyermann CaraMunich III1.2 kg Weyermann CaraMunich III 34 56.75 8.6%
0.80 kg US - Thomas Fawcett Roasted Barley0.8 kg Thomas Fawcett Roasted Barley 28 544.3 5.7%
0.80 kg US - Warminster Brown0.8 kg Warminster Brown 32 47.4 5.7%
0.40 kg US - Thomas Fawcett Chocolate Malt0.4 kg Thomas Fawcett Chocolate Malt 32 441.2 2.9%
0.40 kg US - Thomas Fawcett Pale Chocolate Malt0.4 kg Thomas Fawcett Pale Chocolate Malt 33 234.9 2.9%
13.99 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
79.92 g Centennial79.92 g Centennial Hops Pellet 9.4 Boil 60 min 39.08 33.3%
79.92 g Cascade79.92 g Cascade Hops Pellet 6.5 Boil 15 min 13.41 33.3%
79.92 g Centennial79.92 g Centennial Hops Pellet 9.4 Boil 1 min 1.69 33.3%
239.76 g / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
120 g Coffee Flavor Primary 0 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
2 Each
Cost:
Attenuation (custom):
76.5%
Flocculation:
Medium
Optimum Temp:
20 - 23 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 746 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: 5,5 g/L       CO2 Level: 2,2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Total mash water needed 62.7
Strike water volume at mash thickness of 3.5 L/kg 49
WARNING: Mash tun capacity exceeded.
Volume required: 58.2 L. Reduce mash thickness
 
Grain absorption losses -13.2
Remaining sparge water volume 13.7
Mash Lauter Tun losses -0.9
Amount going into kettle 48.5
Boil off losses -8.5
Amount in kettle at end of boil 40
Hops absorption losses -1.1
Estimated amount in fermentor 38.9
Total: 52.8  
Equipment Profile Used: System Default
 
Notes

Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 20 l meskevann og 10,3 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.

Mesking på 67 grader i 60 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.

Kjøl ned til 17 grader før pitching av gjær.

Gjæring på 18 grader til stormgjæring begynner å avta (typisk etter 3-5 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 14 dager).

Kaldtrekk 60 g kaffe i 0,5 liter vann i 24 timer, og tilsett i omstikkingskaret ved flasking, eller direkte i fatet om du fater. Det beste er å bruke en lett til mellombrent kaffe med lavt syrenivå.

Gjæralternativer: WLP007, WLP051, WLP090, Safale US-05, Danstar Nottingham

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  • Last Updated: 2021-01-18 20:46 UTC