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HCB003 Belgian Coffee Dark Ale

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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
  • 13.6
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
68 C 2 min
66 C 60 min
73 C 5 min
78 C 30 min

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Fermentables

15 BLG
6.2% ABV
27.6 SRM
Type Name Amount Yield EBC
Grain Pale Ale Malt 3.8 kg 66.3% 85 % 7
Grain Monachijski 1 kg 17.5% 80 % 16
Grain Special B Malt 0.28 kg 4.9% 65.2 % 315
Grain Coffee Malt 0.1 kg 1.7% 74 % 296
Grain Briess - Chocolate Malt 0.1 kg 1.7% 60 % 690
Grain Weyermann - Chocolate Wheat 0.15 kg 2.6% 74 % 788
Sugar Candi Sugar, Dark 0.3 kg 5.2% 78.3 % 542
Sum 5.73 kg

Hops

32 IBU

Bitterness ratio 0.52 Bitter

Use for Name Amount Time Alpha acid
Boil Target 20 g 60 min 10.5 %
Boil First Gold 25 g 20 min 7.5 %
Dry Hop Lublin (Lubelski) 10 g 4 day(s) 4 %

Yeasts

Name Type Form Amount Laboratory
WLP500 Monastery Ale Ale Liquid 40 ml White Labs

Extras

Type Name Amount Use for Time
Flavor ziarna kawy 120 g Secondary 4 day(s)

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