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Milk Stout Wanilia v. 2

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Batch size

  • 25 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 30.8 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 10
    Pre-boil gravity BLG
  • 2 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
64 C 45 min
72 C 15 min
75 C 5 min

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Fermentables

11 BLG
4.4% ABV
34.6 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 4 kg 70.2% 80 % 5
Grain Jęczmień palony 0.4 kg 7% 55 % 985
Grain płatki jęczmienne 0.7 kg 12.3% 60 % 4
Grain Strzegom Czekoladowy ciemny 0.3 kg 5.3% 68 % 1200
Grain Strzegom Karmel 300 0.3 kg 5.3% 70 % 299
Sum 5.7 kg

Hops

39 IBU

Bitterness ratio 0.89 Very bitter

Use for Name Amount Time Alpha acid
Boil Challenger 50 g 60 min 6 %
Boil Hallertau Tradition 20 g 60 min 5.6 %

Yeasts

Name Type Form Amount Laboratory
Danstar - Windsor Ale Ale Dry 11 g Danstar

Extras

Type Name Amount Use for Time
Flavor laktoza 500 g Boil 15 min
Spice laska wanilii 20 g Secondary 6 day(s)

Notes

  • 4-6 lasek wanilii, moczone w brandy Pliska 100ml, podczas fermentacji burzliwej (7-10dni) i dodane na cichą (6-7dni)

    28.11.23 początkowe 15Blg, końcowe 7Blg ( -1,4BLG od laktozy) słabe odfermentowanie -60%, fermentacja 3 dni 16stC kolejne dni po 1stC do góry do 22stC.
    Nov 17, 2023, 8:35 AM

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