PL | EN
Stout_v17 #144 2025
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14.7Gravity BLG
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48IBU
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6.1 %ABV
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31SRM
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All GrainType
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Style
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Brewer
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Base recipe
Batch size
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20.2 liter(s)Expected quantity of finished beer
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70 minBoil time
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14 %/hEvaporation rate
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25.6 liter(s)Boil size
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2 %Boil loss
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12.6Pre-boil gravity BLG
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5 %Trub loss
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2 %Dry hopping loss
Mash information
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86.9 %Mash efficiency
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3 liter(s) / kgLiquor-to-grist ratio
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15 liter(s)Mash size
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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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StatusBrewed
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MASH
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Pale Ale - viking | 2.6 kg 52.1% | 80 % | 5.5 |
Grain | monachijski I - viking | 1.15 kg 23% | 78 % | 16 |
Grain | monachijski II - viking | 0.55 kg 11% | 78 % | 22 |
Grain | karmelowy 300 - viking | 0.3 kg 6% | 73 % | 300 |
Grain | czekoladowy pszeniczny - fawcett | 0.2 kg 4% | 72.7 % | 1050 |
Grain | Jęczmień palony - viking | 0.086 kg 1.7% | 55 % | 985 |
Grain | Carafa III special - weyermann | 0.106 kg 2.1% | 65 % | 1400 |
Sum | 4.992 kg |
Hops
Bitterness ratio 0.8 Very bitter
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Magnum | 20 g | 60 min | 11.5 % |
Aroma (end of boil) | Perle szyszka mokra | 60 g | 10 min | 7 % |
240 gr mokrej szyszki (mrożonej), ekwiwalent 60 gr suchej | ||||
Aroma (end of boil) | Sybilla szyszka mokra | 30 g | 10 min | 7 % |
120 gr mokrej szyszki (mrożonej), ekwiwalent 30 gr suchej |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
WLP090 - San Diego Super Yeast | Ale | Slant | 150 ml | White Labs |
gęstwa 14-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 | --- |