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stout bazowy

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Batch size

  • 18 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 22.8 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 9.5
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 65 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 15.8 liter(s)
    Mash size
  • 20.3 liter(s)
    Total mash volume

Steps

Temp Time
64 C 40 min
70 C 30 min

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Fermentables

10.7 BLG
4.3% ABV
38 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 1.6 kg 35.6% 80 % 5
Grain Strzegom Pilzneński 1 kg 22.2% 80 % 4
Grain Viking Vienna Malt 1 kg 22.2% 79 % 7
Grain Fawcett - Pszeniczny Czekoladowy 0.2 kg 4.4% 73 % 1001
Grain Weyermann - Carafa III 0.2 kg 4.4% 70 % 1024
Grain Wheat, Torrified 0.2 kg 4.4% 79 % 4
Grain Carafa III 0.3 kg 6.7% 70 % 1034
Sum 4.5 kg

Hops

35 IBU

Bitterness ratio 0.81 Very bitter

Use for Name Amount Time Alpha acid
Boil Magnum 15 g 60 min 11.5 %
Boil Saaz (Czech Republic) 20 g 30 min 4.5 %
Boil Styrian Golding 20 g 10 min 3.6 %

Yeasts

Name Type Form Amount Laboratory
FM13 Irlandzkie Ciemności Ale Liquid 100 ml Fermentum Mobile

Notes

  • start drożdży do RISA
    Mar 21, 2018, 10:15 AM

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