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#33 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
  • 12.9
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 65 %
    Mash efficiency
  • 2.8 liter(s) / kg
    Liquor-to-grist ratio
  • 23.1 liter(s)
    Mash size
  • 31.3 liter(s)
    Total mash volume

Steps

Temp Time
65 C 50 min
72 C 30 min
78 C 1 min

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Fermentables

14 BLG
5.8% ABV
22.8 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 5.5 kg 66.7% 80 % 5
Grain Strzegom Monachijski typ II 1.5 kg 18.2% 79 % 22
Grain Strzegom Czekoladowy ciemny 0.25 kg 3% 68 % 1200
Grain Płatki owsiane 0.5 kg 6.1% 85 % 3
Grain Abbey Malt Weyermann 0.4 kg 4.8% 75 % 45
Grain Jęczmień palony 0.1 kg 1.2% 55 % 985
Sum 8.25 kg

Hops

21 IBU

Bitterness ratio 0.37 Balanced

Use for Name Amount Time Alpha acid
Boil Columbus/Tomahawk/Zeus 15 g 60 min 15.5 %
Boil Northern Brewer 15 g 5 min 9 %

Yeasts

Name Type Form Amount Laboratory
American Ale Ale Slant 100 ml ---

Notes

  • Warzenie
    OG

    uwagi:
    Dec 4, 2018, 2:49 PM

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