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Murica Stout

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Batch size

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

Mash information

  • 70 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 16.4 liter(s)
    Mash size
  • 21.8 liter(s)
    Total mash volume

Steps

Temp Time
66 C 45 min
72 C 25 min
78 C 1 min

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Fermentables

13.3 BLG
63.2 SRM
Type Name Amount Yield EBC
Grain Weyermann - Pale Ale Malt 4 kg 66.7% 80 % 7
Grain Weyermann - Caramunich typ II 0.75 kg 12.5% 73 % 120
Grain Weyermann - Pszeniczny czekoladowy 0.5 kg 8.3% 65 % 1100
Grain Weyermann - Jęczmień palony 0.2 kg 3.3% 65 % 1150
Adjunct Weyermann - Jęczmień palony 0.15 kg 2.5% 65 % 1150
Adjunct Płatki Owsiane 0.4 kg 6.7% --- % 4
Sum 6 kg

Hops

68 IBU

Bitterness ratio 1.15 Very bitter

Use for Name Amount Time Alpha acid
Boil Amarillo 30 g 60 min 8.9 %
Boil Amarillo 30 g 30 min 8.9 %
Aroma (end of boil) Simcoe 30 g 15 min 11.4 %
Dry Hop Simcoe 60 g 3 day(s) 11.4 %

Yeasts

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

Notes

  • Leżakowanie 3 tygodnie minimum.
    Fermentacja burzliwa 10 dni w 18-19 stopniach
    Fermentacja cicha 5-7
    Chmiel na ostatnie 3 dni
    3,2g cukru na butelkę
    Aug 20, 2016, 2:16 PM

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