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Milk Stout

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Batch size

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

Mash information

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

Steps

Temp Time
53 C 10 min
62 C 20 min
72 C 30 min
78 C 10 min

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Fermentables

18.8 BLG
40 SRM
Type Name Amount Yield EBC
Grain Słód pale ale 5,5-7,5 EBC Weyermann 4.2 kg 76.4% --- % 6.5
Grain Słód pszeniczny, czekoladowy 800-1200 EBC Weyermann 0.32 kg 5.8% --- % 1000
Grain Słód belgijski karmelowy ciemny Cara Crystal 150 EBC 0.32 kg 5.8% --- % 150
Grain Palone ziarna jęczmienia 1100-1200 EBC Weyermann 0.22 kg 4% --- % 1150
Grain Słód belgijski karmelowy ciemny Special B 400 EBC 0.22 kg 4% --- % 400
Adjunct Płatki jęczmienne 0.22 kg 4% --- % ---
Sum 5.5 kg

Hops

16 IBU

Bitterness ratio 0.19 Sweet

Use for Name Amount Time Alpha acid
Boil Souvereign 30 g 75 min 4.9 %
Boil East Kent Golding 10 g 15 min 5.7 %

Yeasts

Name Type Form Amount Laboratory
Safale S-04 Ale Dry 11.5 g Safale

Extras

Type Name Amount Use for Time
Fining Mech irlandzki 5 g Boil 15 min
Other Laktoza 250 g Boil 10 min

Notes

  • - Przy przerwie dekstrynującej - (72 stopnie) dodać słód czekoladowy; - Przy przerwie maltozowej - (78 stopni) dodać palone ziarna jęczmienia;
    Nov 26, 2015, 7:23 PM

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