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BROK Chocolate Stout

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Batch size

  • 12 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 15.2 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 10.7
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 7.5 liter(s)
    Mash size
  • 10 liter(s)
    Total mash volume

Steps

Temp Time
68 C 75 min
78 C 5 min

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Fermentables

12.6 BLG
5.1% ABV
25.9 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 1.65 kg 58.9% 80 % 5
Grain Strzegom Monachijski typ II 0.5 kg 17.9% 79 % 22
Grain Czekoladowy 0.15 kg 5.4% 60 % 788
Grain Fawcett - Pale Chocolate 0.15 kg 5.4% 71 % 600
Grain Carafa III 0.05 kg 1.8% 70 % 1034
Sugar Milk Sugar (Lactose) 0.3 kg 10.7% 76.1 % 0
Sum 2.8 kg

Hops

34 IBU

Bitterness ratio 0.67 Bitter

Use for Name Amount Time Alpha acid
Boil Magnum 10 g 60 min 13.5 %
Boil Magnum 5 g 30 min 13.5 %

Yeasts

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

Extras

Type Name Amount Use for Time
Flavor Cocoa nibs 60 g Secondary 14 day(s)

Notes

  • Based on: https://brokreacja.pl/uwarz-the-waiter/

    This batch was another failure, because it was infected from the addition of cocoa nibs.
    Dec 7, 2020, 7:10 PM

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