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CHERRY MILK STOUT II

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 15 %/h
    Evaporation rate
  • 27.6 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 12.4
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 70 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 22.1 liter(s)
    Mash size
  • 28.4 liter(s)
    Total mash volume

Steps

Temp Time
64 C 40 min
72 C 30 min
78 C 1 min
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Fermentables

14.3 BLG
5.9% ABV
38.6 SRM
Type Name Amount Yield EBC
Grain Weyermann - Pale Ale Malt 3 kg 47.6% 85 % 7
Grain Monachijski typ II 20-25 EBC Weyermann 2 kg 31.7% 80 % 20
Grain Płatki owsiane 0.5 kg 7.9% 85 % 3
Grain Carafa III 0.3 kg 4.8% 70 % 1034
Grain Fawcett - Pszeniczny Czekoladowy 0.3 kg 4.8% 73 % 1001
Grain Jęczmień palony 0.2 kg 3.2% 55 % 985
Sum 6.3 kg

Hops

22 IBU

Bitterness ratio 0.38 Balanced

Use for Name Amount Time Alpha acid
Boil Iunga 20 g 60 min 11 %

Yeasts

Name Type Form Amount Laboratory
WLP013 - London Ale Yeast Ale Slant 120 ml White Labs

Extras

Type Name Amount Use for Time
Flavor wiśnie 2000 g Secondary 14 day(s)
Fining whirlfloc 1 g Boil 10 min
Other laktoza 0.5 g Boil 10 min

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