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Coffee Milk Stout

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Batch size

  • 11 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 14 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 13.8
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

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Fermentables

15.2 BLG
6.3% ABV
37.5 SRM
Type Name Amount Yield EBC
Grain Castle Pale Ale 2.1 kg 61.8% 80 % 8
Grain Pilzneński 0.5 kg 14.7% 81 % 4
Grain Pszeniczny czekoladowy 0.1 kg 2.9% --- % ---
Grain Czekoladowy 0.2 kg 5.9% 60 % 788
Grain Weyermann - Carafa I 0.1 kg 2.9% 70 % 690
Grain Barwiący 0.1 kg 2.9% 55 % 985
Grain Jęczmień palony 0.1 kg 2.9% 55 % 985
Adjunct Płatki owsiane 0.2 kg 5.9% --- % ---
Sum 3.4 kg

Hops

19 IBU

Bitterness ratio 0.31 Balanced

Use for Name Amount Time Alpha acid
Boil Saaz (Czech Republic) 20 g 60 min 4.5 %
Boil Perle 10 g 5 min 7 %

Yeasts

Name Type Form Amount Laboratory
Lallemand Danstar Windsor British Style Ale Dry 6 g ---

Extras

Type Name Amount Use for Time
Flavor Laktoza 300 g Boil 1 min
Flavor Kawa Yellow Bourbon 50 g Boil 1 min
Flavor Płatki dębowe średnio opiekane 25 g Secondary 7 day(s)

Notes

  • zdecydowanie za duzo slodow palonych bo weszlo w kwaskowosc
    cierpliwosc bo piwo przegazowane - drozdze super wolno fermentuja, moga byc swietne do Vermontow jako suchary, mocne estry przy temp 23.
    Jan 16, 2019, 9:30 PM

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