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#15 Coffee stout

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Batch size

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

Mash information

  • 80 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 18.6 liter(s)
    Mash size
  • 24.8 liter(s)
    Total mash volume

Steps

Temp Time
52 C 10 min
64 C 30 min
72 C 30 min

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Fermentables

15.9 BLG
6.7% ABV
44.8 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 4 kg 64.5% 80 % 5
Grain Strzegom Monachijski typ II 1 kg 16.1% 79 % 22
Grain Strzegom Czekoladowy jasny 0.5 kg 8.1% 68 % 400
Grain Strzegom Czekoladowy ciemny 0.5 kg 8.1% 68 % 1200
Grain Jęczmień palony 0.1 kg 1.6% 55 % 985
Grain Strzegom pszenica prażona 0.1 kg 1.6% 70 % 1000
Sum 6.2 kg

Hops

50 IBU

Bitterness ratio 0.77 Very bitter

Use for Name Amount Time Alpha acid
Boil Magnum 45 g 60 min 11.5 %

Yeasts

Name Type Form Amount Laboratory
Gęstwa po warce #8 dry stout Ale Slant 100 ml wyest

Extras

Type Name Amount Use for Time
Spice Kawa 50 g Secondary 2 day(s)

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