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Stout Kokosowo-czekoladowy

0
  • 16.1
    Gravity BLG
  • 32
    IBU
  • ---
    ABV
  • 47.6
    SRM
  • All Grain
    Type
  • Dry Stout
    Style
  • Peaux
    Brewer
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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
  • 13.6
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 70 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 18.5 liter(s)
    Mash size
  • 24.6 liter(s)
    Total mash volume

Steps

Temp Time
68 C 60 min

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Fermentables

16.1 BLG
47.6 SRM
Type Name Amount Yield EBC
Grain Weyermann - Pale Ale Malt 4 kg 65% 85 % 7
Grain Monachijski 1 kg 16.3% 80 % 16
Grain Weyermann pszeniczny czekoladowy 0.5 kg 8.1% 68 % 1000
Grain Płatki owsiane 0.4 kg 6.5% 85 % 3
Grain Caraaroma 0.25 kg 4.1% 78 % 400
Sum 6.15 kg

Hops

32 IBU

Bitterness ratio 0.44 Balanced

Use for Name Amount Time Alpha acid
Boil Sybilla 50 g 60 min 6 %

Yeasts

Name Type Form Amount Laboratory
us-04 Ale Slant 100 ml ---

Extras

Type Name Amount Use for Time
Flavor Wiórki kokosowe opiekane 30 g Secondary 7 day(s)
Spice Kakao odtłuszczone 20 g Secondary 7 day(s)

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