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Stout studies #3

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Batch size

  • 22.5 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 15 %/h
    Evaporation rate
  • 29.8 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 10.7
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
67 C 60 min

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Fermentables

12.1 BLG
4.9% ABV
38.3 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 4 kg 71.4% 80 % 5
Grain Strzegom Wiedeński 0.4 kg 7.1% 79 % 10
Grain Brown Malt (British Chocolate) 0.3 kg 5.4% 70 % 128
Grain Caraaroma 0.1 kg 1.8% 78 % 400
Grain Carafa III 0.8 kg 14.3% 70 % 1034
Sum 5.6 kg

Hops

30 IBU

Bitterness ratio 0.61 Bitter

Use for Name Amount Time Alpha acid
Boil Chinook 40 g 60 min 7.6 %
Aroma (end of boil) East Kent Goldings 30 g 0 min 5.1 %

Yeasts

Name Type Form Amount Laboratory
Danstar - Windsor Ale Ale Slant 200 ml Danstar

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