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Cigs and coffee

226 calories 19.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 30 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 23.94 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.065 (recipe based estimate)
Post Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 226 calories (Per 330ml)
Carbs: 19.6 g (Per 330ml)
Created: Tuesday November 14th 2023
1.074
1.013
8.0%
21.9
20.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5,000 g The Swaen - Swaen Pilsner5000 g Swaen Pilsner 38 2 78.8%
1,000 g Cane Sugar1000 g Cane Sugar 46 0 15.8%
250 g German - Chocolate Wheat250 g Chocolate Wheat 31 413 3.9%
99 g Bestmalz - BEST Peated99 g BEST Peated 35.8 2.5 1.6%
6,349 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Barth-Haas - Hallertauer Magnum20 g Hallertauer Magnum Hops Pellet 13.5 Boil 30 min 21.88 100%
20 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
400 g Coffee Beans Water Agt Mash 0 min.
 
Yeast
Escarpment Labs - Hornindal Kveik Blend
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
25 - 35 °C
Starter:
No
Fermentation Temp:
30 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 132 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Brew coffee and when the beer is being cooled down, coffee should be added around 60°C. We should go with a lighter roast of beans. We'll make 2 litres of coffee in a pot.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
68 °C 67 °C 60 min
Starting Mash Thickness: 3.65 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 19.5
Mash volume with grains 23.1
Grain absorption losses -5.3
Remaining sparge water volume 10
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.6
Pre boil volume 23.9
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 21
Going into fermentor 21
Total: 29.6  
Equipment Profile Used: System Default
 
Notes

Add 50 smoked malt during mashing and for the rest we decide at the end of the mash.

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  • Last Updated: 2023-11-14 13:02 UTC