En Stout jeg har lyst til å prøve

Old Friend Coffee Stout
Dry Stout

Recipe Specs
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Batch Size (L): 18.8
Total Grain (kg): 3.641
Total Hops (g): 85.05
Original Gravity (OG): 1.057 (°P): 14.0
Final Gravity (FG): 1.014 (°P): 3.6
Alcohol by Volume (ABV): 5.60 %
Colour (SRM): 38.6 (EBC): 76.0
Bitterness (IBU): 49.0 (Average)
Brewhouse Efficiency (%): 100
Boil Time (Minutes): 60

Grain Bill
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2.730 kg Liquid Malt Extract – Light (74.99%)
0.455 kg Crystal 120 (12.51%)
0.228 kg Chocolate (6.25%)
0.114 kg Black Patent (3.12%)
0.114 kg Roasted Barley (3.12%)

Hop Bill
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56.7 g East Kent Golding Pellet (4.7% Alpha) @ 60 Minutes (Boil) (3 g/L)
28.4 g Fuggles Pellet (5.7% Alpha) @ 20 Minutes (Boil) (1.5 g/L)

Misc Bill
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Single step Infusion at 66°C for 44 Minutes.
Fermented at 20°C with Danstar Nottingham

Notes
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Steep grains at 77 degrees for 30 mins, sparge, and then add malt extract before boiling for 60 mins.

Add 16 shots of expresso at end of boil.


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