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Peated Belgian Milk Stout

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Batch size

  • 12 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 15.2 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 12.6
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 12.6 liter(s)
    Mash size
  • 16.2 liter(s)
    Total mash volume

Steps

Temp Time
67 C 60 min
76 C 1 min

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Fermentables

15.9 BLG
6.7% ABV
34.4 SRM
Type Name Amount Yield EBC
Grain Torf bruntal 2.4 kg 60.2% 80 % 4
Grain Płatki owsiane 0.35 kg 8.8% 85 % 3
Grain Jęczmień palony 0.27 kg 6.8% 55 % 985
Sugar Milk Sugar (Lactose) 0.4 kg 10% 76.1 % 0
Grain Weyermann - Chocolate Rye 0.27 kg 6.8% 20 % 493
Grain Abbey Malt Weyermann 0.3 kg 7.5% 75 % 45
Sum 3.99 kg

Hops

32 IBU

Bitterness ratio 0.49 Balanced

Use for Name Amount Time Alpha acid
Boil Iunga 20 g 40 min 11.5 %

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