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STOUT #6

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Batch size

  • 550 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 2 %/h
    Evaporation rate
  • 622.7 liter(s)
    Boil size
  • 5 %
    Boil loss
  • ---
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 1 %
    Dry hopping loss

Mash information

  • 85 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 446.3 liter(s)
    Mash size
  • 573.8 liter(s)
    Total mash volume

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Fermentables

12.4 BLG
5% ABV
30.8 SRM
Type Name Amount Yield EBC
Grain Maris Otter Pale Ale Thomas Fawcett 75 kg 58.8% 80 % 6.25
Grain Płatki owsiane 30 kg 23.5% 60 % 3.75
Grain Brown Thomas Fawcett 6 kg 4.7% 70 % 187.5
Grain Pale Chocolate Thomas Fawcett 9 kg 7.1% 70 % 625
Grain Jęczmień palony Weyermann 7.5 kg 5.9% 65 % 1150
Sum 127.5 kg

Hops

27 IBU

Bitterness ratio 0.54 Bitter

Use for Name Amount Time Alpha acid
Boil Magnat 380 g 60 min 17.2 %

Yeasts

Name Type Form Amount Laboratory
WLP005 - British Ale Yeast Ale Liquid 2000 ml White Labs

Notes

  • 1 warka
    Zgłoszenie 12,5°P
    Jul 30, 2024, 6:11 PM

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