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FRUIT STOUT #1

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Batch size

  • 10 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 12.7 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 15
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 6.6 liter(s)
    Mash size
  • 8.8 liter(s)
    Total mash volume

Steps

Temp Time
40 C 15 min
66 C 50 min
72 C 10 min
78 C 5 min

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Fermentables

16.4 BLG
30.9 SRM
Type Name Amount Yield EBC
Grain Pilzneński 1.5 kg 49.2% 81 % 4
Grain Strzegom Monachijski typ I 0.25 kg 8.2% 79 % 16
Grain Strzegom Karmel 150 0.15 kg 4.9% --- % 296
Grain Weyermann - Chocolate Rye 0.3 kg 9.8% 20 % 493
Adjunct Jęczmień palony 0.05 kg 1.6% --- % 1940
Adjunct płatki jęczmienne 0.2 kg 6.6% --- % 8
Adjunct Płatki owsiane 0.2 kg 6.6% 85 % 3
Sugar Milk Sugar (Lactose) 0.4 kg 13.1% 76.1 % 0
Sum 3.05 kg

Hops

30 IBU

Bitterness ratio 0.45 Balanced

Use for Name Amount Time Alpha acid
Boil Marynka 15 g 60 min 9.5 %
Boil Citra 5 g 7 min 13.5 %

Yeasts

Name Type Form Amount Laboratory
Safale S-04 Ale Dry 6 g ---

Extras

Type Name Amount Use for Time
Fining Mech irlandzki 3 g Boil 15 min
Flavor Laktoza 400 g Boil 15 min
Flavor Maliny 300 g Secondary 7 day(s)

Notes

  • słody jasne [pilzneński, monachijski I, karmel 150, płatki owsiane, płatki jęczmienne] ==> 50 min, 66*C
    Oct 24, 2016, 11:36 PM
  • słody ciemne [czekoladowy, jęczmień palony] ==> po 50 min zacierania, przy 72*C
    Oct 25, 2016, 12:12 AM

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