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  3. Stout_v17 #144 2025

Stout_v17 #144 2025

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Batch size

  • 20.2 liter(s)
    Expected quantity of finished beer
  • 70 min
    Boil time
  • 14 %/h
    Evaporation rate
  • 25.6 liter(s)
    Boil size
  • 2 %
    Boil loss
  • 12.6
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 2 %
    Dry hopping loss

Mash information

  • 86.9 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 15 liter(s)
    Mash size
  • 20 liter(s)
    Total mash volume

Steps

Temp Time
65 C 60 min
72 C 20 min
77 C 7 min

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Fermentables

14.7 BLG
6.1% ABV
31 SRM
Type Name Amount Yield EBC
Grain Pale Ale - viking 2.6 kg 52.1% 80 % 5.5
Grain monachijski I - viking 1.15 kg 23% 78 % 16
Grain monachijski II - viking 0.55 kg 11% 78 % 22
Grain karmelowy 300 - viking 0.3 kg 6% 73 % 300
Grain czekoladowy pszeniczny - fawcett 0.2 kg 4% 72.7 % 1050
Grain Jęczmień palony - viking 0.086 kg 1.7% 55 % 985
Grain Carafa III special - weyermann 0.106 kg 2.1% 65 % 1400
Sum 4.992 kg

Hops

48 IBU

Bitterness ratio 0.8 Very bitter

Use for Name Amount Time Alpha acid
Boil Magnum 20 g 60 min 11.5 %
Aroma (end of boil) Perle szyszka mokra 60 g 10 min 7 %
240 gr mokrej szyszki (mrożonej), ekwiwalent 60 gr suchej
Aroma (end of boil) Sybilla szyszka mokra 30 g 10 min 7 %
120 gr mokrej szyszki (mrożonej), ekwiwalent 30 gr suchej

Yeasts

Name Type Form Amount Laboratory
WLP090 - San Diego Super Yeast Ale Slant 150 ml White Labs
gęstwa 14-dniowa

Extras

Type Name Amount Use for Time
Water Agent gips 1.5 g Mash ---
Water Agent węglan wapnia 5.5 g Mash ---
Water Agent sól epsom 1 g Mash ---
Water Agent kwas mlekowy [ml] 3.11 g Mash ---
Water Agent chlorek wapnia [ml] 0 g Mash ---
Fining mech irlandzki 3 g Boil 10 min
Water Agent kwas askorbinowy 0 g Bottling ---

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