KKS - Kurts Kaffestout - Beer Recipe - Brewer's Friend

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KKS - Kurts Kaffestout

296 calories 26.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 90 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 27 liters
Pre Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 75% (brew house)
Source: American Homebrewers Association/Kurt Lekanger
Calories: 296 calories (Per 330ml)
Carbs: 26.9 g (Per 330ml)
Created: Tuesday July 17th 2018
1.096
1.019
10.2%
74.9
98.5
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
6 kg German - Pale Ale6 kg Pale Ale 39 4.64 76.7%
0.70 kg Flaked Oats0.7 kg Flaked Oats 33 4.37 9%
340 g United Kingdom - Roasted Barley340 g Roasted Barley 29 1466.21 4.3%
340 g United Kingdom - Chocolate340 g Chocolate 34 1132.64 4.3%
70 g German - Carafa III70 g Carafa III 32 1426.18 0.9%
220 g American - Caramel / Crystal 120L220 g Caramel / Crystal 120L 33 318.73 2.8%
150 g German - Carafa II150 g Carafa II 32 1132.64 1.9%
7,820 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Nugget28 g Nugget Hops Pellet 15.3 Boil 60 min 48.72 28.6%
30 g Bramling Cross30 g Bramling Cross Hops Pellet 6.5 Boil 25 min 15.42 30.6%
40 g Bramling Cross40 g Bramling Cross Hops Pellet 6.5 Boil 10 min 10.72 40.8%
98 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
70 g Belgisk bittersøt sjokolade Flavor Boil 15 min.
45 g Kakaonibs Flavor Boil 15 min.
60 g Kaffe (medium fint malt, ikke brygget) Flavor Boil 0 min.
60 g Kaffe, kaldbrygget Flavor Secondary 0 min.
1 tsp Gjærnæring Fining Boil 15 min.
1 tsp Irish Moss Fining Boil 15 min.
8 g Chalk Water Agt Mash 1 hr.
4 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 435 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
userwaterprofile-9533
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Vannjustering:
8 gram CaCO3 - kalsiumkarbonat/kalk
4 gram NaHCO3 - natron
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21.5 L Infusion -- 68 °C --
10.2 L Fly Sparge -- 78 °C 30 min
Starting Mash Thickness: 2.7 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 21.1
Mash volume with grains 26.3
Grain absorption losses -7.8
Remaining sparge water volume (equipment estimates 15.6 L) 14.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28 L) 27
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 19
Going into fermentor 19
Total: 35.7  
Equipment Profile Used: System Default
 
Notes

Bruker Carafa III i stedet for debittered malt (skallet skal være fjernet for å få mindre tanniner og rundere smak - som med debittered malt).

10 gram eikechips legges i 0,25 dl Jim Beam Bourbon Whiskey i 3-4 dager.

Kaldbrygget kaffe med 60 gram kaffe per liter vann.
Tilsett 60 gram (0,6 dl) kaldbrygget kaffe (jeg brukte kaffe fra Honduras, bønnetyper Pacas og Catuai)


Fra https://www.homebrewersassociation.org/homebrew-recipe/kentucky-breakfast-stout/

To brew this Kentucky Breakfast Stout clone, perform an infusion mash at 155°F (68°C) for 60 minutes. Boil for 90 minutes, adding hops, chocolate and coffee as specified. Ferment for two weeks at 65°F (18°C). Soak 0.25 oz (7 g) toasted French oak chips in 1 cup (237 ml) Kentucky bourbon for two days. Soak ground Kona coffee in 1 cup (237 ml) boiled, cooled water and leave overnight, covered, in refrigerator. Strain out grounds and add cold-brewed coffee, bourbon and wood chips to sanitized secondary. Rack fermented stout onto this mixture and condition in secondary at 55–60°F (13–16°C) for 2 to 6 months.

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  • Last Updated: 2018-09-22 10:08 UTC