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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
  • 13.3
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
67 C 60 min

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Fermentables

14.5 BLG
6% ABV
35.5 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 4 kg 67.1% 80 % 5
Grain Weyermann Monachijski typ II 1 kg 16.8% 79 % 22
Grain Jęczmień palony Weyermann 0.36 kg 6% 55 % 1100
Grain Fawcett - Pszeniczny Czekoladowy 0.3 kg 5% 73 % 1001
Adjunct płatki jęczmienne 0.3 kg 5% 60 % 4
Sum 5.96 kg

Hops

37 IBU

Bitterness ratio 0.63 Bitter

Use for Name Amount Time Alpha acid
Boil Marynka 50 g 60 min 7.3 %
Dry Hop Sabro 50 g 5 day(s) 15 %
Aroma (end of boil) Marynka 10 g 0 min 7.3 %

Yeasts

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

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