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Peated Stout #2

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 25.3 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11.4
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 18.6 liter(s)
    Mash size
  • 23.9 liter(s)
    Total mash volume

Steps

Temp Time
64 C 40 min
72 C 10 min
78 C 1 min

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Fermentables

12.6 BLG
5.1% ABV
35 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 2 kg 37.7% 80 % 5
Grain Peat Smoked Malt 1.6 kg 30.2% 74 % 6
Grain Monachijski typ II 20-25 EBC Weyermann 0.5 kg 9.4% 80 % 20
Grain Fawcett - Pale Chocolate 0.5 kg 9.4% 71 % 600
Grain Jęczmień palony 0.4 kg 7.5% 55 % 985
Grain Oats, Flaked 0.3 kg 5.7% 80 % 2
Sum 5.3 kg

Hops

12 IBU

Bitterness ratio 0.24 Sweet

Use for Name Amount Time Alpha acid
Boil Fuggles 20 g 60 min 4.5 %
Aroma (end of boil) Fuggles 10 g 15 min 4.5 %

Yeasts

Name Type Form Amount Laboratory
Safale S-04 Ale Dry 11.5 g Fermentis

Extras

Type Name Amount Use for Time
Water Agent Gips piwowarski 4 g Mash ---

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