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Chocolate Stout

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 25.3 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 9.3
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 69 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 15 liter(s)
    Mash size
  • 19.3 liter(s)
    Total mash volume

Steps

Temp Time
62 C 25 min
72 C 40 min

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Fermentables

11 BLG
37.1 SRM
Type Name Amount Yield EBC
Grain Pilzneński Viking 3.5 kg 81.4% 82 % 4
Grain Chocolate - Bestmalz 0.4 kg 9.3% 75 % 1000
Grain Caramel Munich Bestmalz 0.4 kg 9.3% 80 % 85
Sum 4.3 kg

Hops

45 IBU

Bitterness ratio 0.93 Very bitter

Use for Name Amount Time Alpha acid
Boil Marynka 35 g 60 min 10 %

Yeasts

Name Type Form Amount Laboratory
Safale S-04 Ale Slant 200 ml ---

Extras

Type Name Amount Use for Time
Flavor Kakao 160 g Boil 15 min
Flavor Laktoza 400 g Boil 15 min

Notes

  • Palone na 15 minut przed końcem zacierania.
    Kakao rozpuszczone w ciepłej wodzie.
    Jan 16, 2017, 7:59 PM

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