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Coffe stout

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Batch size

  • 25 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 31.7 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 13.3
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 72 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 23.1 liter(s)
    Mash size
  • 29.7 liter(s)
    Total mash volume

Steps

Temp Time
68 C 60 min
76 C 1 min

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Fermentables

14.7 BLG
6.1% ABV
28.8 SRM
Type Name Amount Yield EBC
Grain Maris Otter Crisp 5 kg 70.4% 83 % 6
Grain Fawcett - Pszeniczny Czekoladowy 0.5 kg 7% 73 % 1001
Grain Weyermann - Carawheat 0.5 kg 7% 77 % 97
Grain Jęczmień palony 0.1 kg 1.4% 55 % 985
Sugar Laktoza 0.5 kg 7% 100 % 0
Grain Płatki owsiane błyskawiczne 0.5 kg 7% 85 % 3
Sum 7.1 kg

Hops

22 IBU

Bitterness ratio 0.37 Balanced

Use for Name Amount Time Alpha acid
Boil Puławski 30 g 60 min 9 %

Yeasts

Name Type Form Amount Laboratory
Danstar - Windsor Ale Ale Dry 22 g Danstar

Extras

Type Name Amount Use for Time
Flavor coffe 100 g Boil 1 min
Fining WHIRFLOC 1 g Boil 5 min
Other gips piwowarski 10 g Boil 60 min

Notes

  • WODA OAZA 20 LITRÓW
    FERMENTACJA OD 17-20 c

    STEROWANIE TEMPERATURĄ:
    1. 17 c - 3 DNI
    2. 18 c - 3 DNI
    3. 19 c - 7 DNI
    4. 20 c - 7 DNI

    Alternatywnie - gęstwa z S-04.
    Sep 20, 2022, 11:52 PM

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