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Borbon Vanillia Imperia Staut

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Batch size

  • 19 liter(s)
    Expected quantity of finished beer
  • 70 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 25.5 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 17.7
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3.2 liter(s) / kg
    Liquor-to-grist ratio
  • 25 liter(s)
    Mash size
  • 32.8 liter(s)
    Total mash volume

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Fermentables

19.8 BLG
8.7% ABV
32 SRM
Type Name Amount Yield EBC
Grain Weyermann - Vienna Malt 2 kg 25% 81 % 8
Grain Strzegom Monachijski typ I 1 kg 12.5% 79 % 16
Grain Strzegom Monachijski typ II 1 kg 12.5% 79 % 22
Grain Żytni 1.5 kg 18.8% 85 % 8
Grain Karmelowy Pszeniczny Strzegom 0.4 kg 5% 79 % 130
Grain Caramel/Crystal Malt - 40L 0.4 kg 5% 74 % 79
Grain Briess - Chocolate Malt 0.6 kg 7.5% 60 % 690
Grain Brown Malt (British Chocolate) 0.2 kg 2.5% 70 % 128
Grain Strzegom Bursztynowy 0.7 kg 8.8% 70 % 49
Sugar Cukier 0.2 kg 2.5% 100 % 1
Sum 8 kg

Hops

49 IBU

Bitterness ratio 0.6 Bitter

Use for Name Amount Time Alpha acid
Boil Columbus/Tomahawk/Zeus 30 g 60 min 15.5 %
Boil Fuggles 25 g 30 min 4.5 %
Aroma (end of boil) Tettnang 20 g 10 min 4 %

Yeasts

Name Type Form Amount Laboratory
Wyeast - American Ale II Ale Liquid 250 ml Wyeast Labs

Extras

Type Name Amount Use for Time
Spice Vanillia 10 g Secondary 10 day(s)
Flavor Borbon 400 g Bottling ---

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