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Stout Festiwalowy

0
  • 12.1
    Gravity BLG
  • 41
    IBU
  • 4.9 %
    ABV
  • 31.3
    SRM
  • All Grain
    Type
  • Dry Stout
    Style
  • Wardi
    Brewer
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Batch size

  • 15 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 19 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11.2
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 2.5 liter(s) / kg
    Liquor-to-grist ratio
  • 9.5 liter(s)
    Mash size
  • 13.3 liter(s)
    Total mash volume

Steps

Temp Time
68 C 60 min

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Fermentables

12.1 BLG
4.9% ABV
31.3 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 2.5 kg 65.8% 80 % 5
Grain Monachijski typ II 20-25 EBC Weyermann 0.8 kg 21.1% 80 % 20
Grain Czekoladowy 0.3 kg 7.9% 60 % 788
Grain Jęczmień palony 0.2 kg 5.3% 55 % 985
Sum 3.8 kg

Hops

41 IBU

Bitterness ratio 0.84 Very bitter

Use for Name Amount Time Alpha acid
Boil Marynka 20 g 60 min 10 %
Boil Hallertau Blanc 20 g 10 min 11 %
Boil Tettnang 20 g 0 min 4 %

Yeasts

Name Type Form Amount Laboratory
Safale S-04 Ale Dry 11 g Fermentis

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