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  3. Stout_v18 #148 2025

Stout_v18 #148 2025

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Batch size

  • 20.6 liter(s)
    Expected quantity of finished beer
  • 70 min
    Boil time
  • 17.7 %/h
    Evaporation rate
  • 27.1 liter(s)
    Boil size
  • 2 %
    Boil loss
  • 12.1
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 2 %
    Dry hopping loss

Mash information

  • 86.5 %
    Mash efficiency
  • 2.92 liter(s) / kg
    Liquor-to-grist ratio
  • 15 liter(s)
    Mash size
  • 20.2 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
32.7 SRM
Type Name Amount Yield EBC
Grain pale ale - viking 2.6 kg 50.5% 80 % 5.5
Grain monachijski I - viking 1.15 kg 22.3% 78 % 16
Grain monachijski II - viking 0.55 kg 10.7% 78 % 22
Grain karmelowy 300 - viking 0.25 kg 4.9% 70 % 300
Grain chocolate pale - fawcett 0.3 kg 5.8% 70 % 625
Grain czekoladowy jęczmienny - viking 0.11 kg 2.1% 67 % 900
Grain palony jęczmień - viking 0.08 kg 1.6% 73 % 1000
Grain carafa III special - weyermann 0.11 kg 2.1% 65 % 1400
Sum 5.15 kg

Hops

55 IBU

Bitterness ratio 0.92 Very bitter

Use for Name Amount Time Alpha acid
Boil Magnum 26.5 g 60 min 11.5 %
Aroma (end of boil) Sybilla szyszka mokra 30 g 10 min 7 %
120 gr mokrej szyszki (mrożonej), ekwiwalent 30 gr suchej
Aroma (end of boil) Perle szyszka mokra 60 g 10 min 7 %
240 gr mokrej szyszki (mrożonej), ekwiwalent 60 gr suchej

Yeasts

Name Type Form Amount Laboratory
WLP090 - San Diego Super Yeast Ale Slant 160 ml White Labs
gęstwa 1,5-miesięczna

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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