PL | EN

Owsiany coffee stout

0
  • 12.4
    Gravity BLG
  • 24
    IBU
  • 5 %
    ABV
  • 29.4
    SRM
  • All Grain
    Type
  • ---
    Style
  • Brewer


Batch size

  • 10 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 13.2 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11.2
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 70 %
    Mash efficiency
  • 4 liter(s) / kg
    Liquor-to-grist ratio
  • 11.2 liter(s)
    Mash size
  • 14 liter(s)
    Total mash volume

Steps

Temp Time
68 C 60 min
78 C 10 min
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Fermentables

12.4 BLG
5% ABV
29.4 SRM

Type Name Amount Yield EBC
Grain Viking Pale Ale malt 1 kg 35.7% 80 % 5
Grain Strzegom Monachijski typ I 1 kg 35.7% 79 % 16
Grain Oats, Flaked 0.4 kg 14.3% 80 % 2
Grain Strzegom Karmel 150 0.2 kg 7.1% 75 % 150
Grain Strzegom Czekoladowy ciemny 0.2 kg 7.1% 68 % 1200
Sum 2.8 kg

Hops

24 IBU

Bitterness ratio 0.48 Balanced


Use for Name Amount Time Alpha acid
Boil Challenger 10 g 30 min 7.4 %
Boil Marynka 10 g 30 min 6.8 %
Aroma (end of boil) Lublin (Lubelski) 10 g 5 min 2.8 %

Yeasts

Name Type Form Amount Laboratory
Safale S-04 Ale Dry 11.2 g Safale

Extras

Type Name Amount Use for Time
Flavor Kawa espresso 1/litr 1 g Bottling ---

Notes

  • Keikować płatki w temperaturze 65 (30 minut). Wsypać słody, także ciemne, podnieść temperaturę do 68.
    Oct 30, 2019, 6:58 PM