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BERBER Coffee Milk Stout 2

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Batch size

  • 16 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 12 %/h
    Evaporation rate
  • 21.3 liter(s)
    Boil size
  • 12 %
    Boil loss
  • 12.1
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 2 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3.2 liter(s) / kg
    Liquor-to-grist ratio
  • 13 liter(s)
    Mash size
  • 17 liter(s)
    Total mash volume

Steps

Temp Time
67 C 100 min
78 C 15 min

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Fermentables

13.6 BLG
5.6% ABV
19.4 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 2 kg 46% 85 % 5
Grain Viking Golden Ale malt 8 EBC 1.5 kg 34.5% 85 % 8
Grain Viking Caramel malt 30 EBC 0.25 kg 5.7% 75 % 30
Grain Viking Light Chocolate Malt 0.15 kg 3.4% 10 % 350
Grain Viking Dark Chocolate Malt 0.15 kg 3.4% 5 % 1100
Liquid Extract Ekstrakt słodowy Bruntal Pale Ale 0.3 kg 6.9% 90 % 5
Sum 4.35 kg

Hops

6 IBU

Bitterness ratio 0.11 Sweet

Use for Name Amount Time Alpha acid
Boil Fuggles 5 g 60 min 4.5 %
2016
Boil Fuggles 5 g 40 min 4.5 %
2016
Boil Fuggles 3 g 10 min 4.5 %

Yeasts

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

Extras

Type Name Amount Use for Time
Flavor Kawa Yellow Bourbon 100 g Secondary 6 day(s)
Flavor Laktoza 345 g Boil 10 min

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