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Chocolate Stout

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Batch size

  • 13 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 17.2 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 14.5
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 2.5 liter(s) / kg
    Liquor-to-grist ratio
  • 11 liter(s)
    Mash size
  • 15.4 liter(s)
    Total mash volume

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Fermentables

15.9 BLG
6.7% ABV
54.3 SRM
Type Name Amount Yield EBC
Grain Briess - Pale Ale Malt 2 kg 45.5% 80 % 7
Grain Monachijski 1 kg 22.7% 80 % 16
Grain Czekoladowy 0.5 kg 11.4% 60 % 1200
Grain Brown Malt (British Chocolate) 0.2 kg 4.5% 70 % 128
Grain Briess - Chocolate Malt 0.7 kg 15.9% 60 % 400
Sum 4.4 kg

Hops

28 IBU

Bitterness ratio 0.43 Balanced

Use for Name Amount Time Alpha acid
Boil Marynka 20 g 60 min 10 %

Yeasts

Name Type Form Amount Laboratory
Danstar - Nottingham Ale Slant 150 ml Danstar

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