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Stout_Tonka2 v6 #86

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Batch size

  • 20.4 liter(s)
    Expected quantity of finished beer
  • 100 min
    Boil time
  • 12 %/h
    Evaporation rate
  • 26.2 liter(s)
    Boil size
  • 2 %
    Boil loss
  • 13.6
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 78.6 %
    Mash efficiency
  • 3.36 liter(s) / kg
    Liquor-to-grist ratio
  • 20 liter(s)
    Mash size
  • 25.9 liter(s)
    Total mash volume

Steps

Temp Time
66 C 45 min
72 C 30 min
75 C 7 min

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Fermentables

16.4 BLG
6.9% ABV
36.5 SRM
Type Name Amount Yield EBC
Grain Viking - pilzneński 1 kg 16.8% 80 % 4
Grain Mep©Ale 3 kg 50.4% 82.1 % 5.5
Grain Viking - monachijski I 1 kg 16.8% 79 % 16
Grain Weyermann - abbey 0.4 kg 6.7% 75 % 45
Grain Fawcett - czekoladowy pszeniczny 0.2 kg 3.4% 72.7 % 1000
Grain Chateau - black 0.35 kg 5.9% 73 % 1350
Sum 5.95 kg

Hops

53 IBU

Bitterness ratio 0.79 Very bitter

Use for Name Amount Time Alpha acid
Boil Warrior 20 g 60 min 14.7 %
Aroma (end of boil) Chinook PL 25 g 30 min 8.6 %
Aroma (end of boil) Perle szyszka mokra 30 g 10 min 6.5 %
120 gr mokrej szyszki (mrożonej), ekwiwalent 30 gr suchej

Yeasts

Name Type Form Amount Laboratory
FM54 Gorączka kalifornijska Ale Slant 175 ml Fermentum Mobile
gęstwa 15-dniowa

Extras

Type Name Amount Use for Time
Water Agent gips 1.5 g Mash ---
Water Agent węglan wapnia 7 g Mash ---
Water Agent sól epsom 1 g Mash ---
Water Agent kwas mlekowy [ml] 3.03 g Mash ---
Water Agent chlorek wapnia [ml] 0 g Mash ---
Fining mech irlandzki 3 g Boil 10 min
Flavor bób tonka 6 g Secondary 20 day(s)
macerowane z 30 ml whisky przez ok 25 dni, dodane do 10L piwa
Flavor cukier waniliowy 12 g Secondary 20 day(s)
do czesci bez tonki

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