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Coffee Imperial Stout 21

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 12 %/h
    Evaporation rate
  • 25.8 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 18.4
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
66 C 90 min
76 C 0 min

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Fermentables

20.7 BLG
9.2% ABV
28.8 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 4 kg 49.4% 85 % 5
Grain Viking Golden Ale malt 8 EBC 3 kg 37% 85 % 8
Grain Viking Caramel malt 30 EBC 0.5 kg 6.2% 76 % 30
Grain Vikng Czekoladowy jasny 400 EBC 0.3 kg 3.7% 68 % 400
Grain Viking Czekoladowy ciemny 1200 EBC 0.3 kg 3.7% 68 % 1200
Sum 8.1 kg

Hops

26 IBU

Bitterness ratio 0.3 Balanced

Use for Name Amount Time Alpha acid
Boil Chinook 25 g 60 min 13 %

Yeasts

Name Type Form Amount Laboratory
US-05 Ale Slant 300 ml Lesaffre Fermentis

Extras

Type Name Amount Use for Time
Flavor Kawa Yellow Bourbon 250 g Secondary 7 day(s)
Flavor Laktoza 700 g Boil 10 min

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