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Coffee Stout

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Batch size

  • 18 liter(s)
    Expected quantity of finished beer
  • 30 min
    Boil time
  • 20 %/h
    Evaporation rate
  • 22 liter(s)
    Boil size
  • 0 %
    Boil loss
  • 13.6
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • 1 %
    Dry hopping loss

Mash information

  • 65 %
    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
65 C 60 min
78 C 0 min
75 C 0 min

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Fermentables

15 BLG
6.2% ABV
50.9 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale Malt 4 kg 64.5% 80 % 7
Grain Viking Munich Malt Dark 1 kg 16.1% 78 % 28
Grain Viking Chocolate Light Malt 0.5 kg 8.1% 72 % 540
Grain Viking Chocolate Dark Malt 0.5 kg 8.1% 71 % 1218
Grain Viking Delicacy Roasted Wheat 40 0.1 kg 1.6% 70 % 53
Grain Viking Roasted Barley 0.1 kg 1.6% 70 % 1489
Sum 6.2 kg

Hops

33 IBU

Bitterness ratio 0.54 Bitter

Use for Name Amount Time Alpha acid
Boil Marynka 25 g 30 min 10 %
Boil Marynka 15 g 15 min 10 %
Boil Marynka 10 g 5 min 10 %

Yeasts

Name Type Form Amount Laboratory
Safale S-04 Ale Dry 11 g Safale

Extras

Type Name Amount Use for Time
Spice Coffee Roasted 50 g Boil 10 min
Flavor Coffee Infusion 500 g Bottling ---

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