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Stout 2.0

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Batch size

  • 50 liter(s)
    Expected quantity of finished beer
  • 90 min
    Boil time
  • 5 %/h
    Evaporation rate
  • 61.8 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11.4
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 85 %
    Mash efficiency
  • 2 liter(s) / kg
    Liquor-to-grist ratio
  • 22 liter(s)
    Mash size
  • 33 liter(s)
    Total mash volume

Steps

Temp Time
68 C 70 min
78 C 5 min

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Fermentables

12.1 BLG
4.9% ABV
37.1 SRM
Type Name Amount Yield EBC
Grain Weyermann - Pilsner Malt 5 kg 45.5% 81 % 3
Grain Caraaroma 0.8 kg 7.3% 78 % 400
Grain Strzegom Czekoladowy jasny 1 kg 9.1% 68 % 400
Grain Pszeniczny 1.5 kg 13.6% 85 % 4
Grain Barley, Flaked 0.3 kg 2.7% 70 % 4
Grain Płatki pszeniczne 0.4 kg 3.6% 85 % 3
Grain Oats, Flaked 0.4 kg 3.6% 80 % 2
Grain Kawowy 0.4 kg 3.6% 74 % 296
Grain Fawcett - Pszeniczny Czekoladowy 0.8 kg 7.3% 73 % 900
Grain Jęczmień palony 0.4 kg 3.6% 55 % 985
Sum 11 kg

Hops

20 IBU

Bitterness ratio 0.41 Balanced

Use for Name Amount Time Alpha acid
Boil Marynka 50 g 60 min 8.8 %

Yeasts

Name Type Form Amount Laboratory
FM13 Irlandzkie Ciemności Ale Slant 100 ml Fermentum Mobile

Extras

Type Name Amount Use for Time
Water Agent Burton Salts 5 g Mash ---
Water Agent Gips piwowarskí 10 g Mash 70 min

Notes

  • Słód pszeniczny czekoladowy zadać przed podgrzaniem do 78 stopni.
    Jęczmień palony wyekstrahować w 1-2 l przegotowanej wody przez 4-12 h w temp. pokojowej
    Jul 31, 2017, 1:00 AM

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