Variation on last recipe with other types of malts. Coffee malt is actually a light coffee malt so srm should be lower.
Mash 4 bottles (3l) water, grains, 1g amylase, at 65c for 60min, target SG: 1.038 Stir, check temp, every 10m. Induction Stove, 60w = 65c 8:00 1hr mash, no amylase, no gravity. 9:00 add 1/2tsp amylase. 10:00 no gravity, add dme, SG: 1.037 11:00 sparge 1 bottle (750ml) water Boil 30 min, 900w, target OG: 1.040, adding water as necessary (~500ml) 8/24, Refract SG: 1.037, brix 9.3, thick krausen, dry hopped 8/25, Refract SG: 1.028, brix 7, clearing 8/26, Refract SG: 1.028, brix 7 8/27, Refract ...
Strike water 30.5 litres Stripe temp: 75.65 F First Runnings: 4.3 g / 16.2 litres Spage water: 7.64 gallons / 28 Litres Actual strike: 176 F, ended up at 169 F. Put in 20 ice cubes and stirred: 154F. End team 145 F. Original plato 17 p. Final 11 p
Aumentei meio quilo de malte base pois estava com OG baixa. (Ajuste)