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Cappuccino Stout

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Batch size

  • 21 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 26.5 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 13.8
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 85 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 16 liter(s)
    Mash size
  • 21.3 liter(s)
    Total mash volume

Steps

Temp Time
67 C 60 min
78 C 10 min

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Fermentables

16.6 BLG
7% ABV
20.2 SRM
Type Name Amount Yield EBC
Grain Viking Pilsner malt 4 kg 66.4% 82 % 4
Grain Viking Wheat Malt 0.5 kg 8.3% 83 % 5
Grain Weyermann - Carawheat 0.45 kg 7.5% 77 % 97
Grain Fawcett - Pale Chocolate 0.25 kg 4.1% 71 % 600
Grain Jęczmień palony 0.125 kg 2.1% 55 % 985
Sugar Milk Sugar (Lactose) 0.7 kg 11.6% 76.1 % 0
Sum 6.025 kg

Hops

22 IBU

Bitterness ratio 0.32 Balanced

Use for Name Amount Time Alpha acid
Boil Marynka 20 g 60 min 10 %
Aroma (end of boil) Willamette 25 g 10 min 5 %

Yeasts

Name Type Form Amount Laboratory
Safale US-05 Ale Dry 11.5 g Fermentis

Extras

Type Name Amount Use for Time
Flavor Coffee 100 g Boil 3 min

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