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Chocolate Coffee Stout

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Batch size

  • 41 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 51.8 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 12.6
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

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Fermentables

13.8 BLG
5.7% ABV
19.6 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 9 kg 78.3% 80 % 5
Grain Weyermann - Carapils 0.9 kg 7.8% 78 % 4
Grain Briess - Chocolate Malt 0.68 kg 5.9% 60 % 690
Adjunct Briess - Barley Flakes 0.454 kg 4% 70 % 3
Grain Caramel/Crystal Malt - 120L 0.454 kg 4% 72 % 236
Sum 11.488 kg

Hops

36 IBU

Bitterness ratio 0.64 Bitter

Use for Name Amount Time Alpha acid
Boil Cascade PL 60 g 60 min 5.2 %
Boil Chinook 30 g 60 min 13 %

Yeasts

Name Type Form Amount Laboratory
Safale S-04 Ale Dry 23 g ---

Extras

Type Name Amount Use for Time
Water Agent Witamina C 1.3 g Mash ---

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