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Noc Kultury #2 - Sweet Stout -...

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Batch size

  • 17 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 20.9 liter(s)
    Boil size
  • 6 %
    Boil loss
  • 11.7
    Pre-boil gravity BLG
  • 6 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 72 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 15.3 liter(s)
    Mash size
  • 20.4 liter(s)
    Total mash volume

Steps

Temp Time
52 C 10 min
67 C 60 min
78 C 10 min
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Fermentables

12.9 BLG
5.2% ABV
41.9 SRM
Type Name Amount Yield EBC
Grain pale ale Viking Malt 3.5 kg 68.6% 79 % 8
Grain karmelowy 300 - Viking Malt 0.5 kg 9.8% 70 % 300
Grain płatki jęczmienne 0.6 kg 11.8% 65 % 2
Grain czekoladowy ciemny Viking Malt 0.3 kg 5.9% 1 % 1200
Grain Słód Carafa® Special II Malt Weyermann® 0.2 kg 3.9% 1 % 1200
Sum 5.1 kg

Hops

30 IBU

Bitterness ratio 0.58 Bitter

Use for Name Amount Time Alpha acid
Boil Junga 15 g 60 min 12.5 %
Boil Sybilla (PL) - granulat 25 g 7 min 6 %

Yeasts

Name Type Form Amount Laboratory
FM12 W szkocką kratę Ale Slant 500 ml FM

Extras

Type Name Amount Use for Time
Flavor Laktoza 500 g Boil 15 min
Flavor Słód Carafa® Special II Malt Weyermann® 200 g Mash 15 min
Flavor czekoladowy ciemny Viking Malt 300 g Mash 15 min

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