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Milk Stout

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Batch size

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

Mash information

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

Steps

Temp Time
67 C 70 min
67 C 10 min
78 C 5 min

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Fermentables

15 BLG
40 SRM
Type Name Amount Yield EBC
Grain Aromatic Malt 0.35 kg 6.7% 78 % 51
Grain Jęczmień palony 0.1 kg 1.9% 55 % 1300
Grain Strzegom Karmel 600 0.4 kg 7.7% 68 % 601
Grain Briess - Chocolate Malt 0.3 kg 5.8% 60 % 900
Grain Briess - Pale Ale Malt 3.5 kg 67.3% 80 % 8
Grain zakwaszający 0.05 kg 1% 80 % 15
Sugar laktoza 0.5 kg 9.6% 100 % 1
Sum 5.2 kg

Hops

29 IBU

Bitterness ratio 0.43 Balanced

Use for Name Amount Time Alpha acid
Boil Target 28 g 70 min 9 %

Yeasts

Name Type Form Amount Laboratory
m15 Ale Dry 10 g jack

Extras

Type Name Amount Use for Time
Other laktoza 500 g Boil 60 min

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