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COFFEE STOUT #1

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 25.3 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 15.7
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 2.5 liter(s) / kg
    Liquor-to-grist ratio
  • 15.5 liter(s)
    Mash size
  • 21.7 liter(s)
    Total mash volume

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Fermentables

15.4 BLG
6.5% ABV
36.9 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 4 kg 64.5% 80 % 5
Grain Viking Golden Ale malt 1 kg 16.1% --- % 11
Grain Strzegom Czekoladowy ciemny 0.2 kg 3.2% 68 % 1000
Grain Castle Malting Caffe 0.5 kg 8.1% --- % 500
Grain Słód karmelowy 600 - Viking Malt 0.5 kg 8.1% --- % 600
Sum 6.2 kg

Hops

31 IBU

Bitterness ratio 0.49 Balanced

Use for Name Amount Time Alpha acid
Boil Challanger 25 g 60 min 7.2 %
Boil Cascade 30 g 30 min 5.8 %

Yeasts

Name Type Form Amount Laboratory
Safale S-04 Ale Dry 23 g Fermentis

Extras

Type Name Amount Use for Time
Other Laktoza 500 g Boil 10 min
Flavor Kawa 200 g Secondary 4 day(s)

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