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Stout_v12 #123

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Batch size

  • 19.2 liter(s)
    Expected quantity of finished beer
  • 70 min
    Boil time
  • 28 %/h
    Evaporation rate
  • 27.2 liter(s)
    Boil size
  • 2 %
    Boil loss
  • 12.1
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 87.6 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 15 liter(s)
    Mash size
  • 20 liter(s)
    Total mash volume

Steps

Temp Time
65 C 60 min
72 C 20 min
77 C 7 min

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Fermentables

15.9 BLG
6.7% ABV
32.5 SRM
Type Name Amount Yield EBC
Grain Pale Ale - viking 2.6 kg 51.9% 80 % 5.5
Grain Viking - monachijski I 1.519 kg 30.3% 78 % 16
Grain Viking - monachijski II 0.2 kg 4% 78 % 22
Grain Viking - karmelowy 300 0.3 kg 6% 73 % 300
Grain Weyermann - czekoladowy pszeniczny 0.2 kg 4% 72.7 % 1050
Grain Viking - palony jęczmień 0.08 kg 1.6% 73 % 1000
Grain Wyermann - Carafa III special 0.11 kg 2.2% 65 % 1400
Sum 5.009 kg

Hops

48 IBU

Bitterness ratio 0.74 Bitter

Use for Name Amount Time Alpha acid
Boil Marynka 35 g 60 min 8 %
Aroma (end of boil) Sybilla szyszka mokra 40 g 10 min 6 %
160 gr mokrej szyszki (mrożonej), ekwiwalent 40 gr suchej
Aroma (end of boil) Perle szyszka mokra 11 g 10 min 6 %
47 gr mokrej szyszki (mrożonej), ekwiwalent 11 gr suchej
Aroma (end of boil) Simcoe 9.6 g 10 min 14.5 %

Yeasts

Name Type Form Amount Laboratory
WLP090 - San Diego Super Yeast Ale Slant 150 ml White Labs
gęstwa 23-dniowa

Extras

Type Name Amount Use for Time
Water Agent gips 1.5 g Mash ---
Water Agent węglan wapnia 5.5 g Mash ---
Water Agent sól epsom 1 g Mash ---
Water Agent kwas mlekowy [ml] 3.11 g Mash ---
Water Agent chlorek wapnia [ml] 0 g Mash ---
Fining mech irlandzki 3 g Boil 10 min
Water Agent kwas askorbinowy 0 g Bottling ---

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