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belgian 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
  • 13.3
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
66 C 60 min
78 C 10 min

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Fermentables

14.7 BLG
6.1% ABV
33.5 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 3 kg 45.7% 80 % 5
Grain Bestmalz Red X 1 kg 15.2% 79 % 30
Grain Pszeniczny 1 kg 15.2% 85 % 4
Grain Strzegom Karmel 150 0.5 kg 7.6% 75 % 150
Grain Strzegom Czekoladowy ciemny 0.17 kg 2.6% 68 % 1200
Grain Carafa II 0.3 kg 4.6% 70 % 812
Grain Jęczmień palony 0.1 kg 1.5% 55 % 985
Grain Biscuit Malt 0.3 kg 4.6% 79 % 45
Grain special w 0.2 kg 3% 75 % 300
Sum 6.57 kg

Hops

24 IBU

Bitterness ratio 0.4 Balanced

Use for Name Amount Time Alpha acid
Boil Magnat 27 g 60 min 9.8 %

Yeasts

Name Type Form Amount Laboratory
lallemand abbaye Ale Slant 200 ml lallemand

Extras

Type Name Amount Use for Time
Spice wanilia 10 g Secondary 5 day(s)

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