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#65 COFFEE STOUT

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Batch size

  • 18 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 23.8 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 12.1
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

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

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Fermentables

13.3 BLG
32.5 SRM
Type Name Amount Yield EBC
Grain Strzegom Pilzneński 3.3 kg 65.3% 80 % 4
Grain Strzegom Pszeniczny 0.3 kg 5.9% 81 % 6
Grain Weyermann - Carapils 0.3 kg 5.9% 78 % 4
Grain Chocolate Malt (UK) 0.5 kg 9.9% 73 % 887
Grain Jęczmień palony 0.15 kg 3% 55 % 985
Grain Płatki owsiane 0.5 kg 9.9% 85 % 3
Sum 5.05 kg

Hops

23 IBU

Bitterness ratio 0.43 Balanced

Use for Name Amount Time Alpha acid
Boil Iunga 15 g 60 min 12.9 %
Boil Fuggles 10 g 5 min 4.2 %
Whirlpool Iunga 6 g 5 min 12.9 %

Yeasts

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

Extras

Type Name Amount Use for Time
Spice Kakao 200 g Boil 5 min

Notes

  • 8.04.
    Tłuszcz pochodzący z kakao totalnie zabił pianę która powinna powstać przy napowietrzaniu.
    Fermentacja 15-20 stopni.
    Apr 8, 2017, 10:15 PM

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