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Pastry Cookie Stout

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 25.3 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 16.8
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

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Fermentables

18.4 BLG
8% ABV
35.9 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 4 kg 53.3% 80 % 5
Grain Monachijski Ciemny Steinbach 1 kg 13.3% 100 % 30
Grain Cookie 1 kg 13.3% 79 % 45
Grain Fawcett - Pszeniczny Czekoladowy 0.5 kg 6.7% 73 % 1001
Grain Strzegom Karmel 300 0.5 kg 6.7% 70 % 299
Grain Płatki owsiane 0.5 kg 6.7% 60 % 3
Sum 7.5 kg

Hops

17 IBU

Bitterness ratio 0.22 Sweet

Use for Name Amount Time Alpha acid
Boil Marynka 20 g 60 min 10 %

Yeasts

Name Type Form Amount Laboratory
LalBrew - Windsor Ale Dry 11 g Lallemand

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