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SMOKED CHILI 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
  • 15.9
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 80 %
    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
68 C 60 min
68 C 5 min
78 C 10 min

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Fermentables

15 BLG
6.2% ABV
43.7 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 2 kg 35.1% 80 % 5
Grain Casle Malting Whisky Nature 2 kg 35.1% 85 % 4
Grain Caraaroma 0.4 kg 7% 78 % 400
Grain Caramunich® typ I 0.6 kg 10.5% 73 % 80
Grain Strzegom Czekoladowy ciemny 0.4 kg 7% 68 % 1200
Grain Jęczmień palony 0.3 kg 5.3% 55 % 985
Sum 5.7 kg

Hops

21 IBU

Bitterness ratio 0.34 Balanced

Use for Name Amount Time Alpha acid
Boil East Kent Goldings 25 g 60 min 5.1 %
Boil East Kent Goldings 15 g 30 min 5.1 %
Boil East Kent Goldings 10 g 15 min 5.1 %

Yeasts

Name Type Form Amount Laboratory
Safale US-05 Ale Dry 11.5 g Fermentis

Extras

Type Name Amount Use for Time
Spice chili macerowane w whisky 10 g Secondary 7 day(s)

Notes

  • Jęczmień palony wrzucić dopiero po 60 minutach zacierania.
    Mar 4, 2018, 12:18 PM

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