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Coffee Sweet Stout

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Batch size

  • 23 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 15 %/h
    Evaporation rate
  • 27.7 liter(s)
    Boil size
  • --- %
    Boil loss
  • ---
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • --- %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 7 liter(s) / kg
    Liquor-to-grist ratio
  • 10.8 liter(s)
    Mash size
  • 12.4 liter(s)
    Total mash volume

Steps

Temp Time
72 C 75 min

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Fermentables

9.9 BLG
36 SRM
Type Name Amount Yield EBC
Grain Pilzneński 0.5 kg 13.3% 81 % 4
Grain Pszeniczny 0.5 kg 13.3% 85 % 4
Grain Weyermann - Carafa I 0.3 kg 8% 70 % 690
Grain Jęczmień palony 0.25 kg 6.7% 55 % 985
Liquid Extract Jasny Słodowy Bruntal 1.7 kg 45.3% 82 % 20
Adjunct Płatki Jęczmienne 0.5 kg 13.3% --- % ---
Sum 3.75 kg

Hops

29 IBU

Bitterness ratio 0.66 Bitter

Use for Name Amount Time Alpha acid
Boil Marynka 25 g 60 min 10 %

Yeasts

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

Extras

Type Name Amount Use for Time
Flavor Laktoza 500 g Boil 15 min
Flavor Świeżo zmielona kawa 150 g Boil 1 min

Notes

  • Najpierw wrzucono do temp. 75st C słody jasne i płatki jęczmienne. Zacierano 45 min. w temp. 72 st C (do negatywnej próby jodowej). Dodano słody palone. Zacieranie 15 min w temp. 72 st C. Wygrzew 15 min w temp. 75 st C. Wysładzanie do 3 BLG. Podczas gotowania razem z chmielem wrzucono 1,7 kg ekstraktu słodowego jasnego Bruntal.
    Sep 20, 2015, 8:44 AM

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