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W027 - Sweet stout

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Batch size

  • 21 liter(s)
    Expected quantity of finished beer
  • 75 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 24.9 liter(s)
    Boil size
  • 10 %
    Boil loss
  • ---
    Pre-boil gravity BLG
  • 0 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 17.5 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 41.85 liter(s)
    Mash size
  • 55.8 liter(s)
    Total mash volume

Steps

Temp Time
68 C 70 min
75 C 10 min

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Fermentables

11.6 BLG
4% ABV
40 SRM
Type Name Amount Yield EBC
Grain BEST Vienna (BESTMALZ) 5 kg 82.5 % 23
Grain Pale Malt, Maris Otter (Thomas Fawcett) 5 kg 82.5 % 14
Grain BEST Caramel Pils (BESTMALZ) 1 kg 80.5 % 12
Grain BEST Wheat Malt (BESTMALZ) 1 kg 83.5 % 11
Grain Pale Amber Malt (Thomas Fawcett) 1 kg 75 % 172
Grain CHÂTEAU BISCUIT® 0.5 kg 77 % 132
Grain (de) CHÂTEAU CHOCOLAT NATURE 0.35 kg 75 % 2402
Grain CHÂTEAU ROASTED BARLEY 0.1 kg 65 % 3201
Sugar Milk Sugar (Lactose) 0.3 kg 76.1 % -1
Sugar Mleko w proszku 0.25 kg 56 % -1
Sugar Sugar, Table (Sucrose) 0.2 kg 100 % 4
Sum 14.7 kg

Hops

23 IBU

Bitterness ratio ---

Use for Name Amount Time Alpha acid
Boil Fuggle 15 g 60 min 4.5 %
Boil Northdown 10 g 60 min 8 %
Boil East Kent Goldings (EKG) 20 g 5 min 4.5 %

Yeasts

Name Type Form Amount Laboratory
SafAle English Ale Ale Dry --- g DCL/Fermentis

Extras

Type Name Amount Use for Time
Flavor Łuska kakaowa 150 g Boil 15 min
Fining Irish Moss 6 g Boil 10 min

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