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Coffee Stout

0
  • 15.9
    Gravity BLG
  • 47
    IBU
  • 6.7 %
    ABV
  • 27.6
    SRM
  • All Grain
    Type
  • ---
    Style
  • Dawid K.
    Brewer
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Batch size

  • 19 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 24.1 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 14.5
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 18.3 liter(s)
    Mash size
  • 24.4 liter(s)
    Total mash volume

Steps

Temp Time
68 C 60 min
78 C 10 min

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Fermentables

15.9 BLG
6.7% ABV
27.6 SRM
Type Name Amount Yield EBC
Grain Słód pilzneński Viking Malt 5 kg 82% 80 % 4.5
Grain Słod jęczmienny palony 0.3 kg 4.9% 80 % 1000
Grain Słód czekoladowy 0.4 kg 6.6% 80 % 400
Grain Płatki owsiane 0.4 kg 6.6% 85 % 3
Sum 6.1 kg

Hops

47 IBU

Bitterness ratio 0.72 Bitter

Use for Name Amount Time Alpha acid
Boil Junga 40 g 60 min 10 %
Boil Cascade 20 g 20 min 5.5 %

Yeasts

Name Type Form Amount Laboratory
us-05 Ale Dry 11 g Fermentis

Extras

Type Name Amount Use for Time
Other kawa 20 g Boil 20 min
Other kawa 10 g Secondary 3 day(s)

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