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Milk Stout #2

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Batch size

  • 23 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 27.8 liter(s)
    Boil size
  • 5 %
    Boil loss
  • 10.5
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 85 %
    Mash efficiency
  • 4 liter(s) / kg
    Liquor-to-grist ratio
  • 19.4 liter(s)
    Mash size
  • 24.3 liter(s)
    Total mash volume

Steps

Temp Time
68 C 90 min
72 C 10 min
78 C 10 min

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Fermentables

11.9 BLG
4.8% ABV
29.1 SRM
Type Name Amount Yield EBC
Grain Viking Pilsner Malt 2 kg 41.2% 80 % 3.65
Grain Viking Munich Light Malt 1.5 kg 30.9% 78 % 16
Grain Płatki Owsiane Błyskawiczne 0.4 kg 8.2% 61.2 % 7.4
Grain Viking Chocolate Light Malt 0.3 kg 6.2% 68 % 400
Grain Viking Caramel 600 Malt 0.25 kg 5.2% 68 % 600
Grain Castle Malting Chateau Cafe 0.2 kg 4.1% 75.5 % 470
Grain Viking Roasted Barley Malt 0.2 kg 4.1% 63 % 1050
Jęczmień prażony zadany po całkowitym scukrzeniu.
Sum 4.85 kg

Hops

28 IBU

Bitterness ratio 0.58 Bitter

Use for Name Amount Time Alpha acid
Boil Magnum PL 2023 25 g 60 min 11 %

Yeasts

Name Type Form Amount Laboratory
WHC Lab Bond Ale Dry 10 g WHC Lab

Extras

Type Name Amount Use for Time
Other Łuska Ryżowa 50 g Mash ---
Other Laktoza 410 g Boil 15 min

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