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Pastry Imperial Stout

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Batch size

  • 12 liter(s)
    Expected quantity of finished beer
  • 75 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 15.5 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 22.7
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 65 %
    Mash efficiency
  • 4 liter(s) / kg
    Liquor-to-grist ratio
  • 23 liter(s)
    Mash size
  • 28.8 liter(s)
    Total mash volume

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Fermentables

28.7 BLG
14% ABV
59.6 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 3 kg 40.3% 80 % 5
Grain Słód Caramunich Typ II Weyermann 1 kg 13.4% 73 % 120
Grain Brown Malt (British Chocolate) 1 kg 13.4% 70 % 128
Grain Carafa III 0.35 kg 4.7% 70 % 1034
Grain Fawcett - Pale Chocolate 0.2 kg 2.7% 71 % 600
Grain Fawcett - Pszeniczny Czekoladowy 0.2 kg 2.7% 73 % 1001
Sugar Milk Sugar (Lactose) 0.5 kg 6.7% 76.1 % 0
Liquid Extract WES ekstrakt słodowy jasny 1.2 kg 16.1% 80 % ---
Sum 7.45 kg

Hops

47 IBU

Bitterness ratio 0.38 Balanced

Use for Name Amount Time Alpha acid
Boil Iunga 45 g 60 min 11 %

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