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Stout

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 70 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 25.7 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 8.5
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 60 %
    Mash efficiency
  • 2.5 liter(s) / kg
    Liquor-to-grist ratio
  • 13 liter(s)
    Mash size
  • 18.2 liter(s)
    Total mash volume

Steps

Temp Time
66 C 60 min
71 C 10 min
78 C 10 min

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Fermentables

9.8 BLG
3.8% ABV
25.7 SRM
Type Name Amount Yield EBC
Grain Briess - Pale Ale Malt 3.9 kg 75% 75 % 7
Grain Monachijski 0.8 kg 15.4% 75 % 16
Grain Weyermann - Carafa I 0.25 kg 4.8% 62 % 690
Grain Barwiący 0.25 kg 4.8% 55 % 985
Sum 5.2 kg

Hops

51 IBU

Bitterness ratio 1.31 Very bitter

Use for Name Amount Time Alpha acid
Boil Mosaic 30 g 60 min 11.2 %
Boil Mosaic 20 g 10 min 11 %

Yeasts

Name Type Form Amount Laboratory
Us Ale Dry 10 g ---

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