PL | EN
Batch size
-
19.5 liter(s)Expected quantity of finished beer
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80 minBoil time
-
14 %/hEvaporation rate
-
24.6 liter(s)Boil size
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1 %Boil loss
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14.3Pre-boil gravity BLG
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5 %Trub loss
-
0 %Dry hopping loss
Mash information
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75.2 %Mash efficiency
-
3.33 liter(s) / kgLiquor-to-grist ratio
-
20 liter(s)Mash size
-
25.9 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
67 C | 45 min |
72 C | 30 min |
75 C | 7 min |
-
StatusBrewed
-
FINISHED
-
STOUT_V11 #115
Pietro created 1346 days ago
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Mep©Ale | 3 kg 50.1% | 82.1 % | 5.5 |
Grain | płatki owsiane | 0.188 kg 3.1% | 83 % | 3 |
Grain | Viking - monachijski I | 2.035 kg 34% | 79 % | 16 |
Grain | Viking - karmelowy 300 | 0.3 kg 5% | 73 % | 300 |
Grain | Fawcett - czekoladowy pszeniczny | 0.26 kg 4.3% | 72.7 % | 1000 |
Grain | Viking - palony jęczmień | 0.085 kg 1.4% | 73 % | 1000 |
Grain | Wyermann - Carafa II special | 0.124 kg 2.1% | 65 % | 1150 |
Sum | 5.992 kg |
Hops
Bitterness ratio 0.82 Very bitter
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Marynka | 35 g | 60 min | 8.8 % |
Aroma (end of boil) | Sybilla szyszka mokra | 55 g | 10 min | 6 % |
220 gr mokrej szyszki (mrożonej), ekwiwalent 55 gr suchej | ||||
Aroma (end of boil) | Perle szyszka mokra | 25 g | 10 min | 6 % |
100 gr mokrej szyszki (mrożonej), ekwiwalent 25 gr suchej | ||||
Aroma (end of boil) | Cascade US | 15 g | 10 min | 7.1 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
FM54 Gorączka kalifornijska | Ale | Slant | 175 ml | Fermentum Mobile |
gęstwa 15-dniowa |
Extras
Type | Name | Amount | Use for | Time |
---|---|---|---|---|
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] | 3.11 g | Mash | --- |
Water Agent | chlorek wapnia [ml] | 0 g | Mash | --- |
Fining | mech irlandzki | 3 g | Boil | 10 min |