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Coffee Vanilla Stout

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Batch size

  • 25 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 31.7 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 14.3
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 24 liter(s)
    Mash size
  • 32 liter(s)
    Total mash volume

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Fermentables

15.7 BLG
6.6% ABV
39 SRM
Type Name Amount Yield EBC
Grain Maris Otter 6 kg 75% 80 % 6
Grain Extra black 0.5 kg 6.3% 65 % 1400
Grain Płatki owsiane 0.5 kg 6.3% 85 % 3
Grain Słód Kawowy 0.5 kg 6.3% 75 % 500
Grain Słód Pszeniczny Crystal 0.5 kg 6.3% 75 % 150
Sum 8 kg

Hops

30 IBU

Bitterness ratio 0.47 Balanced

Use for Name Amount Time Alpha acid
Boil Progress 70 g 60 min 5.5 %

Yeasts

Name Type Form Amount Laboratory
US-05 Ale Dry 23 g ---

Extras

Type Name Amount Use for Time
Spice Dwie laski wanilli (przeciete na pol, macerowane w whisky) 50 g Secondary 14 day(s)
Flavor Cold Brew Coffee 100 g Bottling ---

Notes

  • Cold Brew Coffee - 3 dni przed dodaniem na cicha, wlozyc kawe do zamrazalki na 1 dzien. Po jednym dniu zalac mielona kawe w proporcji 1:5 (kawa:woda) i zostawic na 2 dni w temperaturze pokojowej. Dodac do fermentora przed butelkowaniem.
    Jan 31, 2019, 10:26 AM

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