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Chocolate Stout

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Batch size

  • 17 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 21.6 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 13.8
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 2.4 liter(s) / kg
    Liquor-to-grist ratio
  • 13.2 liter(s)
    Mash size
  • 18.7 liter(s)
    Total mash volume

Steps

Temp Time
66 C 65 min
74 C 5 min

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Fermentables

17.1 BLG
46.1 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 4 kg 72.7% 80 % 5
Grain Weyermann - Dehusked Carafa II 0.2 kg 3.6% 70 % 1100
Grain Płatki owsiane 0.4 kg 7.3% 85 % 3
Grain Strzegom Karmel 600 0.7 kg 12.7% 68 % 601
Grain Weyermann - Chocolate Wheat 0.2 kg 3.6% 74 % 900
Sum 5.5 kg

Hops

27 IBU

Bitterness ratio 0.39 Balanced

Use for Name Amount Time Alpha acid
Boil Marynka 20 g 60 min 10 %
Boil Lublin (Lubelski) 20 g 10 min 4 %

Yeasts

Name Type Form Amount Laboratory
WLP002 - English Ale Yeast Ale Liquid 1500 ml White Labs

Extras

Type Name Amount Use for Time
Flavor ziarna kakaowca 50 g Secondary 7 day(s)
Flavor ziarna kakaowca 50 g Boil 10 min
Flavor curacao 20 g Boil 10 min
Flavor skórka słodkiej pomaranczy 20 g Boil 10 min

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