PL | EN
Stout czekoladowy
0-
15.2Gravity BLG
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51IBU
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6.3 %ABV
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28.5SRM
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All GrainType
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Style
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Brewer
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Base recipe
![](/uploads/qr-code/2cbcdbf254c77727c8040517a34a4a6e.png)
Batch size
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20 liter(s)Expected quantity of finished beer
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60 minBoil time
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10 %/hEvaporation rate
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25.3 liter(s)Boil size
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10 %Boil loss
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13.8Pre-boil gravity BLG
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5 %Trub loss
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0 %Dry hopping loss
Mash information
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60 %Mash efficiency
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2.75 liter(s) / kgLiquor-to-grist ratio
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21.5 liter(s)Mash size
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29.3 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
66 C | 75 min |
72 C | 20 min |
78 C | 10 min |
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StatusBrewed
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FINISHED
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STOUT CZEKOLADOWY
maroo created 588 days ago
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Viking Pale Ale malt | 5 kg 64.1% | 80 % | 5 |
Grain | Strzegom Monachijski typ I | 2 kg 25.6% | 79 % | 16 |
Grain | Karmelowy Jasny 30EBC | 0.2 kg 2.6% | 75 % | 30 |
Grain | Strzegom Karmel 150 | 0.2 kg 2.6% | 75 % | 150 |
Grain | Strzegom Czekoladowy ciemny | 0.2 kg 2.6% | 68 % | 1200 |
Grain | Jęczmień palony | 0.2 kg 2.6% | 55 % | 985 |
Sum | 7.8 kg |
Hops
Bitterness ratio 0.82 Very bitter
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Marynka | 50 g | 60 min | 9.1 % |
Boil | Lublin (Lubelski) | 25 g | 15 min | 4.5 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
Gozdawa - Pure Ale Yeast 7 | Ale | Slant | 100 ml | Gozdawa |
Extras
Type | Name | Amount | Use for | Time |
---|---|---|---|---|
Flavor | Łuska kakaowca | 150 g | Secondary | 5 day(s) |
Flavor | Łuska kakaowca | 50 g | Boil | 10 min |