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13. Stout

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Batch size

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

Mash information

  • 75 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 15.2 liter(s)
    Mash size
  • 20.2 liter(s)
    Total mash volume

Steps

Temp Time
68 C 75 min
78 C 15 min

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Fermentables

10.2 BLG
4.1% ABV
11.1 SRM
Type Name Amount Yield EBC
Grain Maris Otter Crisp 4 kg 79.1% 83 % 6
Grain Brown Malt (British Chocolate) 0.3 kg 5.9% 70 % 128
Grain Chocolate Malt (UK) 0.036 kg 0.7% 73 % 887
Grain Abbey Malt Weyermann 0.22 kg 4.4% 75 % 45
Grain Weyermann Specjal W 0.2 kg 4% 68 % 300
Grain Płatki owsiane 0.1 kg 2% 85 % 3
Grain płatki jęczmienne 0.2 kg 4% 80 % 3
Sum 5.056 kg

Hops

47 IBU

Bitterness ratio 1.15 Very bitter

Use for Name Amount Time Alpha acid
Boil Columbus/Tomahawk/Zeus 25 g 60 min 15.5 %
Boil Kent Goldings 20 g 35 min 5.5 %
Aroma (end of boil) East Kent Goldings 14 g 5 min 5.1 %

Yeasts

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

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