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Pastry stout

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Batch size

  • 8.5 liter(s)
    Expected quantity of finished beer
  • 120 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 11.8 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 12.9
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 5 liter(s) / kg
    Liquor-to-grist ratio
  • 11.5 liter(s)
    Mash size
  • 13.8 liter(s)
    Total mash volume

Steps

Temp Time
65 C 90 min
75 C 40 min

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Fermentables

15.4 BLG
6.5% ABV
15.9 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 1.85 kg 72.5% 80 % 5
Grain Płatki owsiane 0.18 kg 7.1% 85 % 3
Grain Weyermann - Carapils 0.15 kg 5.9% 78 % 4
Grain Carafa II 0.06 kg 2.4% 70 % 812
Grain Strzegom Karmel 600 0.06 kg 2.4% 68 % 601
Sugar Milk Sugar (Lactose) 0.25 kg 9.8% 76.1 % 0
Sum 2.55 kg

Hops

51 IBU

Bitterness ratio 0.81 Very bitter

Use for Name Amount Time Alpha acid
Boil Marynka 30 g 50 min 7.7 %

Yeasts

Name Type Form Amount Laboratory
Us-05 Ale Dry 5.5 g ---

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