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Coffee/Chocolate FES

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Batch size

  • 22 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 27.8 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 16.4
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 2.5 liter(s) / kg
    Liquor-to-grist ratio
  • 19.3 liter(s)
    Mash size
  • 26.9 liter(s)
    Total mash volume

Steps

Temp Time
64 C 50 min
72 C 20 min
78 C 0 min

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Fermentables

17.5 BLG
7.5% ABV
43.3 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 5 kg 63.3% 80 % 5
Grain Monachijski 1 kg 12.7% 80 % 16
Grain Weyermann - Carafa II 0.75 kg 9.5% 70 % 837
Grain Jęczmień palony 0.3 kg 3.8% 55 % 985
Grain Płatki owsiane 0.4 kg 5.1% 85 % 3
Sugar Candi Sugar, Dark 0.2 kg 2.5% 78.3 % 542
Grain Abbey Malt Weyermann 0.25 kg 3.2% 75 % 45
Sum 7.9 kg

Hops

27 IBU

Bitterness ratio 0.37 Balanced

Use for Name Amount Time Alpha acid
Boil Iunga 30 g 60 min 11 %

Yeasts

Name Type Form Amount Laboratory
Wyeast - American Ale II Ale Slant 100 ml Wyeast Labs

Extras

Type Name Amount Use for Time
Flavor 10l - kawa, ziarna 50 g Secondary 7 day(s)
Flavor 10l - kakao, ziarna 200 g Secondary 7 day(s)

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