PL | EN
Batch size
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22 liter(s)Expected quantity of finished beer
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60 minBoil time
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10 %/hEvaporation rate
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27.8 liter(s)Boil size
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10 %Boil loss
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13.3Pre-boil gravity BLG
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5 %Trub loss
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0 %Dry hopping loss
Mash information
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75 %Mash efficiency
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3 liter(s) / kgLiquor-to-grist ratio
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19.7 liter(s)Mash size
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26.3 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
66 C | 60 min |
78 C | 10 min |
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Brewlog is empty
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BELGIAN STOUT
gasio333 created 281 days ago
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Viking Pale Ale malt | 3 kg 45.7% | 80 % | 5 |
Grain | Bestmalz Red X | 1 kg 15.2% | 79 % | 30 |
Grain | Pszeniczny | 1 kg 15.2% | 85 % | 4 |
Grain | Strzegom Karmel 150 | 0.5 kg 7.6% | 75 % | 150 |
Grain | Strzegom Czekoladowy ciemny | 0.17 kg 2.6% | 68 % | 1200 |
Grain | Carafa II | 0.3 kg 4.6% | 70 % | 812 |
Grain | Jęczmień palony | 0.1 kg 1.5% | 55 % | 985 |
Grain | Biscuit Malt | 0.3 kg 4.6% | 79 % | 45 |
Grain | special w | 0.2 kg 3% | 75 % | 300 |
Sum | 6.57 kg |
Hops
Bitterness ratio 0.4 Balanced
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Magnat | 27 g | 60 min | 9.8 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
lallemand abbaye | Ale | Slant | 200 ml | lallemand |
Extras
Type | Name | Amount | Use for | Time |
---|---|---|---|---|
Spice | wanilia | 10 g | Secondary | 5 day(s) |