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Stout test

0
  • 19.1
    Gravity BLG
  • 31
    IBU
  • 8.3 %
    ABV
  • 37.6
    SRM
  • All Grain
    Type
  • Sweet Stout
    Style
  • zaraqs
    Brewer
Print

Batch size

  • 16 liter(s)
    Expected quantity of finished beer
  • 90 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 21.2 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 16.8
    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
  • 16.3 liter(s)
    Mash size
  • 20.9 liter(s)
    Total mash volume

Steps

Temp Time
67 C 80 min
78 C 1 min

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Fermentables

19.1 BLG
8.3% ABV
37.6 SRM
Type Name Amount Yield EBC
Grain Weyermann - Pale Ale Malt 3 kg 53.1% 85 % 7
Grain Weyermann - Pilsner Malt 1 kg 17.7% 81 % 5
Grain Carafa III special 0.2 kg 3.5% 70 % 1034
Grain Weyermann - Chocolate Wheat 0.2 kg 3.5% 74 % 800
Grain Strzegom pszenica prażona 0.25 kg 4.4% 70 % 1000
Adjunct Płatki owsiane 1 kg 17.7% --- % ---
Sum 5.65 kg

Hops

31 IBU

Bitterness ratio 0.39 Balanced

Use for Name Amount Time Alpha acid
Boil Lublin (Lubelski) 70 g 60 min 4.2 %

Yeasts

Name Type Form Amount Laboratory
Safale S-04 Ale Dry 11.5 g Safale

Extras

Type Name Amount Use for Time
Flavor laktoza 500 g Boil 15 min
Spice laska wanilii 2 g Secondary 7 day(s)

Notes

  • Słody palone na ostatnie 15 minut plus mashout

    Wyszło koło 16,5 blg z laktozą
    fermentacja na luziku koło 10 dni w 15/16 stopniach, 2 dni w 22 na dożarcie, ale nic się już nie podziało z BLG. Zeszło do 5/6. Wygotowane 2 laski wanilii na 3 dni na cichą. Butelkowane na 2,4. Temperatury nie pamiętam.

    Dobre, w zapachu trochę zielonego jabłka. Do powtórzenia z dodatkiem dobrego espresso.
    Jan 21, 2018, 8:30 PM

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