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24. Coffee stout

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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
  • 11.9
    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 liter(s)
    Mash size
  • 21.3 liter(s)
    Total mash volume

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Fermentables

13.1 BLG
5.3% ABV
24.8 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 4 kg 75.1% 80 % 5
Grain Pszeniczny 0.5 kg 9.4% 85 % 4
Grain Słód Caramunich Typ II Weyermann 0.45 kg 8.5% 73 % 120
Grain Czekoladowy 0.25 kg 4.7% 60 % 788
Żytni czekoladowy
Grain Jęczmień palony 0.125 kg 2.3% 55 % 1300
Sum 5.325 kg

Hops

26 IBU

Bitterness ratio 0.49 Balanced

Use for Name Amount Time Alpha acid
Boil Iunga 20 g 60 min 11 %
Boil Styrian Golding 25 g 10 min 2.8 %

Extras

Type Name Amount Use for Time
Flavor Kawa 80 g Boil 1 min

Discussion

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DA
Wyszło brzeczki nastawnej 21.4l 14 Blg.
22.12.2018 zadano drożdze DN.
daniol    2018 days ago