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#25 Xmas Stout

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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
  • 21.1
    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
  • 24.8 liter(s)
    Mash size
  • 34.6 liter(s)
    Total mash volume

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Fermentables

23.1 BLG
10.5% ABV
44.5 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 5.75 kg 58.1% 80 % 5
Grain Strzegom Monachijski typ II 3 kg 30.3% 79 % 22
Grain Jęczmień palony 0.2 kg 2% 55 % 985
Grain Weyermann - Chocolate Wheat 0.35 kg 3.5% 74 % 788
Grain Weyermann - Chocolate Rye 0.3 kg 3% 20 % 493
Grain Weyermann - Dehusked Carafa III 0.3 kg 3% 70 % 1024
Sum 9.9 kg

Hops

32 IBU

Bitterness ratio 0.33 Balanced

Use for Name Amount Time Alpha acid
Boil Iunga 40 g 60 min 11 %

Yeasts

Name Type Form Amount Laboratory
FM53 Voss kveik Ale Liquid 11 ml Lallemand

Extras

Type Name Amount Use for Time
Spice Tonka 16 g Secondary 2 day(s)
Zalane spirytusem na 10 dni, wlane do piwa łącznie składnik+macerat
Spice Cynamon Cejloński 10 g Secondary 2 day(s)
Zalane spirytusem na 10 dni, wlane do piwa łącznie składnik+macerat
Spice Goździki 2.2 g Secondary 2 day(s)
Zalane spirytusem na 10 dni, wlane do piwa łącznie składnik+macerat
Spice Skórka pomarańczy 20 g Secondary 2 day(s)
Zalane spirytusem na 10 dni, wlane do piwa łącznie składnik+macerat

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