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Chocolate orange stout

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Batch size

  • 12 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 15.7 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 12.1
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 4 %
    Dry hopping loss

Mash information

  • 70 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 10.8 liter(s)
    Mash size
  • 14.4 liter(s)
    Total mash volume

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Fermentables

13.3 BLG
5.5% ABV
35.5 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 1.5 kg 41.7% 80 % 5
Grain Monachijski 1 kg 27.8% 80 % 16
Grain Pszeniczny 0.4 kg 11.1% 85 % 4
Grain Caraaroma 0.4 kg 11.1% 78 % 400
Grain Czekoladowy 0.15 kg 4.2% 60 % 788
Grain Carafa III 0.15 kg 4.2% 70 % 1034
Sum 3.6 kg

Hops

34 IBU

Bitterness ratio 0.63 Bitter

Use for Name Amount Time Alpha acid
Boil Marynka 20 g 60 min 10 %
Boil Mandarina Bavaria 30 g 0 min 10 %

Yeasts

Name Type Form Amount Laboratory
US-05 Ale Dry 11 g ---

Extras

Type Name Amount Use for Time
Flavor Suszona skorka pomaranczy 20 g Boil 5 min
Other Łuska kakaowca 20 g Boil 5 min

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