PL | EN
Noc Kultury #8 - Sweet Stout -...
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15.4Gravity BLG
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28IBU
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6.5 %ABV
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35.1SRM
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All GrainType
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Style
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Brewer
![](/uploads/qr-code/5883eed879f29ae7a3aa726e676c33d6.png)
Batch size
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21 liter(s)Expected quantity of finished beer
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60 minBoil time
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18 %/hEvaporation rate
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26.4 liter(s)Boil size
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0.5 %Boil loss
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13.1Pre-boil gravity BLG
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6 %Trub loss
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0 %Dry hopping loss
Mash information
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75 %Mash efficiency
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3 liter(s) / kgLiquor-to-grist ratio
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16.6 liter(s)Mash size
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22.2 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
67 C | 45 min |
72 C | 15 min |
78 C | 1 min |
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StatusBrewed
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FINISHED
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | wiedeński Castle Malting | 3 kg 49.6% | 80 % | 6 |
Grain | caramel aromatic - Viking Malt | 0.3 kg 5% | 75 % | 180 |
Grain | Château Special B Castle Malting | 0.3 kg 5% | 77 % | 300 |
Grain | czekoladowy Bestmaltz | 0.3 kg 5% | 75 % | 900 |
Grain | pszenica prażona Viking Malt | 0.15 kg 2.5% | 70 % | 1100 |
Grain | żyto prażone Viking Malt | 0.1 kg 1.7% | 65 % | 1100 |
Grain | płatki owsiane błyskawiczne | 1.4 kg 23.1% | 70 % | 1 |
Sugar | lakto z mleka | 0.5 kg 8.3% | --- % | --- |
Sum | 6.05 kg |
Hops
Bitterness ratio 0.44 Balanced
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
First Wort | Iunga (PL) - granulat | 25 g | 90 min | 9.5 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
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FM13 Irlandzkie Ciemności | Ale | Liquid | 800 ml | Fermentum Mobile |
Extras
Type | Name | Amount | Use for | Time |
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Water Agent | Kwas fosforowy 75% (wysładzanie) | 2 g | Mash | 75 min |
Water Agent | Węglan wapnia | 2 g | Mash | 75 min |
Water Agent | Chlorek wapnia | 6 g | Mash | 75 min |
Water Agent | Siarczan wapnia | 1 g | Mash | 75 min |
Water Agent | mech irlandzki | 2 g | Boil | 15 min |
Flavor | mleko w proszku odtłuszczone | 1000 g | Boil | 0 min |
Flavor | Mak niebieski | 200 g | Boil | 15 min |
Notes
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https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=1HWD5PX
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO
56.5 0.0 131.0 98.1 42.2 57.147
Mash pH *: 5.75
SO42-/Cl- ratio: 0.4 Very Malty
Oct 5, 2019, 9:31 AM