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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
  • 12.4
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 70 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 17.9 liter(s)
    Mash size
  • 23.8 liter(s)
    Total mash volume

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Fermentables

13.6 BLG
5.6% ABV
34 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 4 kg 67.2% 80 % 5
Grain Strzegom Barwiący 0.35 kg 5.9% 68 % 1300
Grain Viking Caramel Pale 0.4 kg 6.7% 77 % 8
Grain Black Barley (Roast Barley) 0.2 kg 3.4% 55 % 985
Grain Viking Munich Malt 1 kg 16.8% 78 % 18
Sum 5.95 kg

Hops

21 IBU

Bitterness ratio 0.38 Balanced

Use for Name Amount Time Alpha acid
Boil Chinook 20 g 30 min 13 %

Yeasts

Name Type Form Amount Laboratory
FM10 O czym szumią wierzby Ale Liquid 30 ml Fermentum Mobile

Extras

Type Name Amount Use for Time
Flavor Kawa z ekspresu 200 g Secondary 7 day(s)
Flavor Laktoza 0.5 g Secondary 7 day(s)
Water Agent chlorek wapnia 15 g Mash ---

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