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projekt - Coffe British Brown...

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Batch size

  • 19 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 15 %/h
    Evaporation rate
  • 23.3 liter(s)
    Boil size
  • 10 %
    Boil loss
  • ---
    Pre-boil gravity BLG
  • 6 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
67 C 60 min
72 C 15 min
78 C 10 min

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Fermentables

12.6 BLG
16.7 SRM
Type Name Amount Yield EBC
Grain pale ale Viking Malt 2.5 kg 54.3% 79 % 8
Grain golden ale Viking Malt 0.5 kg 10.9% 80 % 14
Grain monachijski typ II Viking Malt 0.5 kg 10.9% 78 % 22
Grain cookie (bursztynowy) Viking Malt 0.5 kg 10.9% 72 % 60
Grain caramel aromatic - Viking Malt 0.3 kg 6.5% 75 % 180
Grain karmelowy 150 - Viking Malt 0.2 kg 4.3% 75 % 150
Grain karmelowy 600 - Viking Malt 0.1 kg 2.2% 65 % 600
Sum 4.6 kg

Hops

22 IBU

Bitterness ratio 0.43 Balanced

Use for Name Amount Time Alpha acid
Boil Junga (PL) - granulat 10 g 60 min 12.5 %
Boil EKG 10 g 20 min 5.27 %
Boil EKG 20 g 5 min 5.27 %

Yeasts

Name Type Form Amount Laboratory
FM13 Irlandzkie Ciemności Ale Slant 300 ml Fermentum Mobile

Extras

Type Name Amount Use for Time
Flavor Kawa 1000 g Bottling ---

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