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KKS - Kurts Kaffestout

318 calories 29 carbs
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: 318 calories (Per 355mL)
Carbs: 29 g (Per 355mL)
Created Tuesday July 17th 2018
1.096
1.019
10.15%
74.86
98.5
5.82
 
Brew Log History

Target 18°C
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Fermentables
Amount Fermentable PPG °L Bill %
6 kg German - Pale Ale6 kg Pale Ale 39 2.3 76.7%
0.7 kg Flaked Oats0.7 kg Flaked Oats 33 2.2 9%
340 g United Kingdom - Roasted Barley340 g Roasted Barley 29 550 4.3%
340 g United Kingdom - Chocolate340 g Chocolate 34 425 4.3%
70 g German - Carafa III70 g Carafa III 32 535 0.9%
220 g American - Caramel / Crystal 120L220 g Caramel / Crystal 120L 33 120 2.8%
150 g German - Carafa II150 g Carafa II 32 425 1.9%
7.82 kg Total      
 
Hops
Amount Variety 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%
 
Mash Guidelines
Amount Description Type Temp Time
21.5 L Infusion 68 °C --
10.2 L Fly Sparge 78 °C 30 min
Starting Mash Thickness: 2.7 L/kg
 
Other Ingredients
Amount Name 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
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
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
 
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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  • Public: Yup, Shared
  • Last Updated: 2018-09-22 10:08 UTC
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