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Brewlog

#47 - Vienna Sweet Stout
January 20, 2019

FINISHED

Status
2167 days ago

Brewday
2166 days ago

Fermentation start date
2156 days ago

Secondary
---

Dry hops date
2150 days ago

Priming

Updated 2150 days ago

Mash and boil

92.9 %

Actual mash efficiency
14.7

Pre-boil gravity BLG
14.6

Original gravity BLG
34

Batch IBU

Fermentation

27 liter(s)

Primary size
4 liter(s)

Boil loss
6.1

Post-primary gravity BLG
5.8

Final gravity BLG
5 %

ABV
61.4 %

Attenuation

Priming

24 liter(s)

Priming size
279

Calories per 12oz
Re-fermentation

Carbonation type
2

Volumes of CO2
Table sugar

Priming sugar
111.6 g

Priming sugar amount
21 C

Priming beer temp

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Vienna Sweet Stout

12.6

Gravity BLG
38

IBU
31.9

SRM
All Grain

Type
Sweet Stout

Style

Print

Batch size

25 liter(s)

Expected quantity of finished beer
60 min

Boil time
8 %/h

Evaporation rate
31.9 liter(s)

Boil size
10 %

Boil loss
11.7

Pre-boil gravity BLG
4 %

Trub loss
4 %

Dry hopping loss

Mash information

75 %

Mash efficiency
3 liter(s) / kg

Liquor-to-grist ratio
19.8 liter(s)

Mash size
26.4 liter(s)

Total mash volume

Steps

Temp	Time
62 C	20 min
72 C	70 min
78 C	10 min

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Fermentables

12.6 BLG

5.1% ABV

31.9 SRM

Type	Name	Amount	Yield	EBC
Grain	Vienna Malt	4 kg 60.6%	78 %	8
Grain	Diastatyczny	0.175 kg 2.6%	80 %	4
Grain	cara rye	0.3 kg 4.5%	80 %	175
Grain	Simpsons DRC	0.35 kg 5.3%	80 %	300
Grain	Weyermann - Carafa I chocolate	0.2 kg 3%	70 %	850
Grain	Weyermann - Carafa III	0.15 kg 2.3%	70 %	1024
Grain	Weyermann - Roasted Barley	0.1 kg 1.5%	80 %	1200
Grain	Simpsons - Imperial Malt	0.5 kg 7.6%	85 %	45
Grain	Weyermann - Carared	0.5 kg 7.6%	75 %	45
Grain	Caraaroma	0.33 kg 5%	78 %	400
	Sum	6.605 kg

Hops

38 IBU

Bitterness ratio 0.75 Very bitter

Use for	Name	Amount	Time	Alpha acid
Boil	Polaris	25 g	40 min	20.5 %

Yeasts

Name	Type	Form	Amount	Laboratory
Mangrove Jack's M54	Lager	Slant	200 ml	---

Extras

Type	Name	Amount	Use for	Time
Fining	protafloc	1 g	Boil	15 min
Flavor	Laktoza	500 g	Boil	15 min
Flavor	xylitol	150 g	Boil	15 min

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