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#31 Pastry Stout

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Batch size

  • 10 liter(s)
    Expected quantity of finished beer
  • 90 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 13.8 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 21.3
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
68 C 40 min
70 C 40 min
78 C 5 min

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Fermentables

24.4 BLG
11.3% ABV
78 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 2.3 kg 38.3% 80 % 5
Grain Żytni 0.9 kg 15% 85 % 8
Grain Karmelowy Czerwony 0.7 kg 11.7% 75 % 59
Grain Strzegom Karmel 300 0.3 kg 5% 70 % 299
Grain Fawcett - Pale Chocolate 0.2 kg 3.3% 71 % 600
Grain Weyermann - Carafa I 0.2 kg 3.3% 70 % 690
Grain Weyermann - Carafa II 0.2 kg 3.3% 70 % 837
Grain Weyermann - Dehusked Carafa III 0.2 kg 3.3% 70 % 1024
Grain Strzegom Czekoladowy ciemny 0.2 kg 3.3% 68 % 1200
Grain Strzegom pszenica prażona 0.2 kg 3.3% 70 % 1000
Sugar Milk Sugar (Lactose) 0.4 kg 6.7% 76.1 % 0
Grain Płatki owsiane 0.2 kg 3.3% 85 % 3
Sum 6 kg

Hops

51 IBU

Bitterness ratio 0.5 Bitter

Use for Name Amount Time Alpha acid
Boil Magnum 30 g 60 min 12.9 %

Yeasts

Name Type Form Amount Laboratory
Safale US-05 Ale Slant 200 ml Fermentis

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