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Coffee Milk Stout

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 24.9 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 12.4
    Pre-boil gravity BLG
  • 3 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3.3 liter(s) / kg
    Liquor-to-grist ratio
  • 18.1 liter(s)
    Mash size
  • 23.6 liter(s)
    Total mash volume

Steps

Temp Time
63 C 25 min
73 C 45 min
78 C 3 min

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Fermentables

13.6 BLG
5.6% ABV
42.5 SRM
Type Name Amount Yield EBC
Grain Pale Ale MARIS OTTER 4 kg 72.7% 80.3 % 6
Grain Caraaroma Weyermann 0.5 kg 9.1% 74 % 400
Grain Carafa Special III Weyermann 0.5 kg 9.1% 65 % 1400
Grain Abbey Malt Weyermann 0.5 kg 9.1% 75 % 45
Sum 5.5 kg

Hops

24 IBU

Bitterness ratio 0.44 Balanced

Use for Name Amount Time Alpha acid
Boil Target 30 g 35 min 9 %

Yeasts

Name Type Form Amount Laboratory
Safale S-04 Ale Dry 11.5 g Fermentis

Extras

Type Name Amount Use for Time
Flavor Laktoza 800 g Boil 15 min
Flavor Kawa 100 g Boil 5 min
Spice 2 laski wanilii 100 g Secondary 7 day(s)

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