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#32 Storm Barista Stout

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Batch size

  • 22 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 27.8 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 12.4
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

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Fermentables

13.6 BLG
5.6% ABV
37.3 SRM
Type Name Amount Yield EBC
Liquid Extract WES ekstrakt słodowy jasny 3.4 kg 68% 80 % 45
Grain Jęczmień palony 0.5 kg 10% 55 % 985
Grain Pilzneński 0.5 kg 10% 81 % 4
Grain Viking Czekoladowy ciemny 0.25 kg 5% 67 % 900
Grain Słód owsiany Fawcett 0.25 kg 5% 61 % 5
Grain Carahell 0.1 kg 2% 77 % 26
Sum 5 kg

Hops

39 IBU

Bitterness ratio 0.71 Bitter

Use for Name Amount Time Alpha acid
Boil Perle 20 g 60 min 6.5 %
Boil Styrian Wolf 10 g 60 min 14.9 %
Boil Perle 20 g 30 min 6.5 %
Boil Perle 20 g 5 min 6.5 %

Yeasts

Name Type Form Amount Laboratory
FM11 Wichrowe Wzgórza Ale Slant 200 ml Fermentum Mobile

Extras

Type Name Amount Use for Time
Flavor Kawa rozpuszczalna Davidoff 80 g Boil 0 min

Notes

  • Częściowe zacieranie ~67 stopni. Warzenie ~9l, reszta uzupełniona wodą w fermentorze.
    Jun 16, 2022, 8:06 PM

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