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STOUT 6

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Batch size

  • 21 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 15 %/h
    Evaporation rate
  • 28.1 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 13.1
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 1 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
64 C 70 min
76 C 5 min

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Fermentables

15 BLG
6.2% ABV
35.3 SRM
Type Name Amount Yield EBC
Grain Strzegom Pale Ale 3.5 kg 53% 79 % 6
Grain Strzegom Pilzneński 1.6 kg 24.2% 80 % 4
Grain Weyermann - czekoladowy pszeniczny 0.6 kg 9.1% 65 % 1000
Grain Płatki owsiane 0.5 kg 7.6% 70 % 3
Grain Castle Malting - Cara Gold 0.3 kg 4.5% 77 % 120
Grain Weyermann - jęczmień palony 0.1 kg 1.5% 65 % 1100
Sum 6.6 kg

Hops

35 IBU

Bitterness ratio 0.57 Bitter

Use for Name Amount Time Alpha acid
Boil Książęcy (Polish Hops) 200 g 7 min 7 %

Yeasts

Name Type Form Amount Laboratory
Lallemand-LalBrew London ESB Ale Dry 11 g ---
FERMENTACJA W 20°C- 12 PSI

Extras

Type Name Amount Use for Time
Fining whirlfloc tabletki 1.5 g Boil 10 min
Flavor Prażone ziarna kakaowca 200 g Secondary 7 day(s)
Flavor Prażone ziarna kakaowca 50 g Boil 10 min

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