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Chocolate Stout

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Batch size

  • 14 liter(s)
    Expected quantity of finished beer
  • 120 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 19.3 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 19.6
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 68 %
    Mash efficiency
  • 2 liter(s) / kg
    Liquor-to-grist ratio
  • 12.9 liter(s)
    Mash size
  • 19.4 liter(s)
    Total mash volume

Steps

Temp Time
72 C 60 min

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Fermentables

23.1 BLG
10.5% ABV
70.6 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 3 kg 41.2% 80 % 5
Grain Biscuit Malt 1 kg 13.7% 79 % 45
Grain Carafa III 1 kg 13.7% 70 % 1034
Grain Oats, Flaked 1 kg 13.7% 80 % 2
Sugar Milk Sugar (Lactose) 0.84 kg 11.5% 76.1 % 0
Grain Weyermann - Chocolate Rye 0.25 kg 3.4% 20 % 493
Grain Jęczmień palony 0.2 kg 2.7% 55 % 985
Sum 7.29 kg

Hops

28 IBU

Bitterness ratio 0.29 Balanced

Use for Name Amount Time Alpha acid
Boil Magnum 20 g 60 min 13.5 %

Yeasts

Name Type Form Amount Laboratory
voss kveik Ale Dry 23 g Fermentis

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