PL | EN
Batch size
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20 liter(s)Expected quantity of finished beer
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60 minBoil time
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5 %/hEvaporation rate
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23.7 liter(s)Boil size
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4 %Boil loss
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13.3Pre-boil gravity BLG
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5 %Trub loss
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4 %Dry hopping loss
Mash information
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80 %Mash efficiency
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2.5 liter(s) / kgLiquor-to-grist ratio
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10.3 liter(s)Mash size
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14.4 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
67 C | 70 min |
67 C | 10 min |
78 C | 5 min |
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StatusBrewed
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FINISHED
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MILK STOUT V.3
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Briess - Pale Ale Malt | 3.6 kg 74.8% | 80 % | 8 |
Grain | Carafa II | 0.22 kg 4.6% | 70 % | 812 |
Grain | Briess - Chocolate Malt | 0.14 kg 2.9% | 60 % | 900 |
Sugar | laktoza | 0.7 kg 14.6% | 100 % | 1 |
Grain | Jęczmień palony | 0.1 kg 2.1% | 55 % | 1300 |
Grain | zakwaszający | 0.05 kg 1% | 80 % | 15 |
Sum | 4.81 kg |
Hops
Bitterness ratio 0.53 Bitter
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | magnum | 24 g | 70 min | 11.5 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
m15 | Ale | Dry | 10 g | jack |
Extras
Type | Name | Amount | Use for | Time |
---|---|---|---|---|
Other | laktoza | 7000 g | Boil | 60 min |