PL | EN
Stout v5_gruszka #83
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16.1Gravity BLG
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54IBU
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6.8 %ABV
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36SRM
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All GrainType
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Style
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Brewer
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Base recipe
![](/uploads/qr-code/cebd0d3159dbd8edc745e7ceef56f15c.png)
Batch size
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20.7 liter(s)Expected quantity of finished beer
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105 minBoil time
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12 %/hEvaporation rate
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26.7 liter(s)Boil size
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2 %Boil loss
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13.3Pre-boil gravity BLG
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5 %Trub loss
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0 %Dry hopping loss
Mash information
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79.5 %Mash efficiency
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3.39 liter(s) / kgLiquor-to-grist ratio
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19.4 liter(s)Mash size
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25.2 liter(s)Total mash volume
Steps
Temp | Time |
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66 C | 45 min |
72 C | 30 min |
75 C | 7 min |
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StatusBrewed
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FINISHED
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STOUT V7_GRUSZKA V2 #97
Pietro created 1694 days ago
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Viking - pilzneński | 1 kg 16.6% | 80 % | 4 |
Grain | Mep©Ale | 3 kg 49.7% | 82.1 % | 5.5 |
Grain | Viking - monachijski I | 0.758 kg 12.6% | 79 % | 16 |
Grain | Weyermann - Abbey | 0.4 kg 6.6% | 75 % | 45 |
Grain | Viking - karmelowy czerwony | 0.024 kg 0.4% | 75 % | 50 |
Grain | Fawcett - czekoladowy pszeniczny | 0.2 kg 3.3% | 72.7 % | 1000 |
Grain | Chateau - black | 0.35 kg 5.8% | 73 % | 1350 |
Adjunct | gruszka wędzona | 0.3 kg 5% | 28 % | --- |
Sum | 6.032 kg |
Hops
Bitterness ratio 0.82 Very bitter
Use for | Name | Amount | Time | Alpha acid |
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Boil | Warrior | 20 g | 60 min | 14.7 % |
Aroma (end of boil) | Chinook PL | 28 g | 30 min | 8.6 % |
Aroma (end of boil) | Sybilla szyszka mokra | 30 g | 10 min | 6 % |
120 gr mokrej szyszki (mrożonej), ekwiwalent 30 gr suchej |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
FM54 Gorączka kalifornijska | Ale | Slant | 170 ml | Fermentum Mobile |
Extras
Type | Name | Amount | Use for | Time |
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Water Agent | gips | 1.5 g | Mash | --- |
Water Agent | węglan wapnia | 7 g | Mash | --- |
Water Agent | sól epsom | 1 g | Mash | --- |
Water Agent | kwas mlekowy [ml] | 3.03 g | Mash | --- |
Water Agent | chlorek wapnia [ml] | 0 g | Mash | --- |
Fining | mech irlandzki | 3 g | Boil | 10 min |
Flavor | gruszka wędzona | 300 g | Boil | 10 min |