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COFFE STOUT

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 27.5 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 16.4
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 27.9 liter(s)
    Mash size
  • 35.9 liter(s)
    Total mash volume

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Fermentables

17.7 BLG
7.6% ABV
52.1 SRM
Type Name Amount Yield EBC
Grain Briess - Pale Ale Malt 5 kg 62.7% 80 % 7
Grain Viking Munich Malt 0.5 kg 6.3% 78 % 18
Grain Chocolate Malt (UK) 0.19 kg 2.4% 73 % 1200
Grain Bestmalz Red X 0.25 kg 3.1% 79 % 350
Grain Special B Malt 0.14 kg 1.8% 65.2 % 315
Grain Fawcett - Pale Chocolate 0.5 kg 6.3% 71 % 600
Grain Fawcett - Pszeniczny Czekoladowy 0.7 kg 8.8% 73 % 1001
Grain Płatki pszeniczne 0.4 kg 5% 85 % 3
Grain Briess - Wheat Malt, White 0.3 kg 3.8% 85 % 5
Sum 7.98 kg

Hops

30 IBU

Bitterness ratio 0.41 Balanced

Use for Name Amount Time Alpha acid
Boil Oktawia 40 g 60 min 7.1 %
Boil Fuggles 30 g 20 min 4.5 %

Yeasts

Name Type Form Amount Laboratory
Safale US-05 Ale Slant 170 ml Fermentis

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