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Milk Stout 1.0

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 24.2 liter(s)
    Boil size
  • 5 %
    Boil loss
  • 11
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 13.5 liter(s)
    Mash size
  • 18 liter(s)
    Total mash volume

Steps

Temp Time
50 C 10 min
60 C 10 min
68 C 60 min
78 C 10 min

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Fermentables

11.9 BLG
4.8% ABV
32.4 SRM
Type Name Amount Yield EBC
Grain Briess - Pale Ale Malt 3 kg 66.7% 80 % 6
Grain Strzegom Czekoladowy 400 0.5 kg 11.1% 68 % 400
Grain Słód owsiany Fawcett 0.25 kg 5.6% 61 % 5
Grain Fawcett - Dark Crystal 0.5 kg 11.1% 71 % 300
Grain Fawcett - Pszeniczny Czekoladowy 0.25 kg 5.6% 73 % 1001
Sum 4.5 kg

Hops

30 IBU

Bitterness ratio 0.62 Bitter

Use for Name Amount Time Alpha acid
Boil Challenger 25 g 60 min 5.8 %
Boil Challenger 25 g 30 min 5.8 %

Yeasts

Name Type Form Amount Laboratory
Wyeast - Irish Ale Ale Liquid 120 ml Wyeast Labs

Extras

Type Name Amount Use for Time
Other laktoza 500 g Boil 15 min

Notes

  • Wsypanie słodów jasnych do 300 EBC do 50st C i podgrzewanie do 68st C intensywnie mieszając. Delikatne przypalenie doda karmelu.

    Słód Owsiany 0,5 kg Anglia
    Słód Dark Crystal 300 EBC 0,5 kg
    Słód Pszeniczny Czekoladowy 0,5 kg
    Słód Czekoladowy 400EBC 0,5 kg
    Laktoza 1 Kg
    Słód Pale Ale Low Colour MARIS OTTER 1 kg
    Wyeast 1084 Irish Ale
    Challenger 50g - UK Chmiel granulat

    twojbrowar.pl
    May 5, 2019, 7:38 PM

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