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Stout_v14 #132

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Batch size

  • 18.3 liter(s)
    Expected quantity of finished beer
  • 80 min
    Boil time
  • 24.7 %/h
    Evaporation rate
  • 25.7 liter(s)
    Boil size
  • 0.5 %
    Boil loss
  • 11.9
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 80.5 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 15.1 liter(s)
    Mash size
  • 20.1 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

15.4 BLG
6.5% ABV
36.6 SRM
Type Name Amount Yield EBC
Grain pale Ale - viking 2.6 kg 51.7% 80 % 5.5
Grain monachijski I - viking 1.15 kg 22.9% 78 % 16
Grain monachijski II - viking 0.55 kg 10.9% 78 % 22
Grain karmelowy 300 - viking 0.068 kg 1.4% 70 % 300
Grain chocolate pale - fawcett 0.308 kg 6.1% 70 % 625
Grain czekoladowy jęczmienny - viking 0.1 kg 2% 67 % 900
Grain palony jęczmień - viking 0.08 kg 1.6% 73 % 1000
Grain czekoladowy pszeniczny - fawcett 0.062 kg 1.2% 72.7 % 1050
Grain carafa III special - weyermann 0.11 kg 2.2% 65 % 1400
Sum 5.028 kg

Hops

62 IBU

Bitterness ratio 0.98 Very bitter

Use for Name Amount Time Alpha acid
Boil Magnum 25 g 60 min 11.5 %
Aroma (end of boil) Hallertau Blanc 30 g 10 min 5.3 %
Aroma (end of boil) Sybilla szyszka mokra 30 g 10 min 6 %
120 gr mokrej szyszki (mrożonej), ekwiwalent 30 gr suchej
Aroma (end of boil) Perle szyszka mokra 55 g 10 min 6 %
220 gr mokrej szyszki (mrożonej), ekwiwalent 55 gr suchej

Yeasts

Name Type Form Amount Laboratory
FM52 Amerykański Sen Ale Slant 150 ml Fermentum Mobile
gęstwa 1-miesięczna

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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