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Czekoladowy 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
  • 15
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 17 liter(s)
    Mash size
  • 22.6 liter(s)
    Total mash volume

Steps

Temp Time
68 C 60 min
72 C 10 min
78 C 5 min

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Fermentables

15.9 BLG
6.7% ABV
30.1 SRM
Type Name Amount Yield EBC
Grain BESTMALZ - Best Pilsen 4.1 kg 63.3% 80.5 % 4
Grain Strzegom Karmel 50 0.22 kg 3.4% 75 % 50
Grain Weyermann Caramunich 3 0.23 kg 3.5% 76 % 150
Grain Strzegom Czekoladowy ciemny 0.23 kg 3.5% 68 % 1200
Grain Bestmalz - Special X 0.28 kg 4.3% 75 % 400
Grain Black (Patent) Malt 0.13 kg 2% 55 % 985
Grain Płatki pszeniczne 0.47 kg 7.3% 60 % 3
Sugar Milk Sugar (Lactose) 0.7 kg 10.8% 76.1 % 0
Adjunct Rice Hulls 0.12 kg 1.9% 1 % 0
Sum 6.48 kg

Hops

29 IBU

Bitterness ratio 0.45 Balanced

Use for Name Amount Time Alpha acid
Boil Marynka 30 g 60 min 10 %

Yeasts

Name Type Form Amount Laboratory
Horondial Ale Slant 160 ml Omega

Extras

Type Name Amount Use for Time
Spice Laska wanilii 20 g Secondary 10 day(s)
Spice Łuska kakaowca 200 g Secondary 10 day(s)

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