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American Stout

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Batch size

  • 18 liter(s)
    Expected quantity of finished beer
  • 80 min
    Boil time
  • 15 %/h
    Evaporation rate
  • 25.9 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11.9
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 19.8 liter(s)
    Mash size
  • 25.4 liter(s)
    Total mash volume

Steps

Temp Time
67 C 80 min
76 C 10 min
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Fermentables

14.3 BLG
5.9% ABV
34.8 SRM
Type Name Amount Yield EBC
Grain Viking Pilsner malt 3.5 kg 61.9% 82 % 4
Grain Viking Munich Malt 1 kg 17.7% 78 % 18
Grain Jęczmień palony 0.3 kg 5.3% 55 % 985
Grain Weyermann - Chocolate Rye 0.25 kg 4.4% 20 % 493
Grain Viking Wheat Malt 0.2 kg 3.5% 83 % 5
Grain Strzegom Karmel 150 0.1 kg 1.8% 75 % 150
Grain Caramunich® typ I 0.1 kg 1.8% 73 % 80
Grain Strzegom Barwiący 0.1 kg 1.8% 68 % 1300
Grain Weyermann - Carafa I 0.1 kg 1.8% 70 % 690
Sum 5.65 kg

Hops

44 IBU

Bitterness ratio 0.76 Very bitter

Use for Name Amount Time Alpha acid
Boil Citra 5 g 20 min 12 %
Boil Mosaic 10 g 20 min 10.4 %
Boil Simcoe 10 g 20 min 11.5 %
Boil Citra 10 g 5 min 12 %
Boil Mosaic 20 g 5 min 10.4 %
Boil Simcoe 15 g 5 min 11.5 %
Aroma (end of boil) Citra 15 g 5 min 12 %
Aroma (end of boil) Mosaic 25 g 5 min 10.4 %
Aroma (end of boil) Simcoe 20 g 5 min 11.5 %
Whirlpool Citra 20 g 0 min 12 %
Po schłodzeniu do 80 stopni
Whirlpool Mosaic 30 g 0 min 10.4 %
Po schłodzeniu do 80 stopni
Whirlpool Simcoe 30 g 0 min 11.5 %
Po schłodzeniu do 80 stopni
Dry Hop Citra 30 g 4 day(s) 12 %
Dry Hop Mosaic 30 g 4 day(s) 10.4 %
Dry Hop Simcoe 30 g 4 day(s) 11.5 %

Yeasts

Name Type Form Amount Laboratory
Safale US-05 Ale Dry 11.5 g ---

Extras

Type Name Amount Use for Time
Fining Mech irlandzki 7 g Boil 15 min

Notes

  • Zasyp pochodzi z przepisu https://www.wiki.piwo.org/American_Stout,_Łukasz_Chrząszcz_(vettis)
    Jan 1, 2019, 2:47 PM

Discussion

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HE
Brewlog: https://brewness.com/pl/batch/16484/view

Bardzo dobry zasyp, ewentualnie można zwiększyć udział słodu czekoladowego ponieważ jest słabo wyczuwalny. Z chmielów czuć cytrusy (takie były zamierzenia). W przyszłości jednak do przemyślenia chmielenie na 60 minut na goryczkę.
hermod    1954 days ago