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Weizen Stout

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 25.3 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11.2
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 14.1 liter(s)
    Mash size
  • 18.8 liter(s)
    Total mash volume

Steps

Temp Time
66 C 60 min
76 C 5 min

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Fermentables

12.1 BLG
4.9% ABV
35.8 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 2.5 kg 53.2% 80 % 5
Grain Pszeniczny 0.5 kg 10.6% 85 % 4
Grain Weyermann - Acidulated Malt 0.2 kg 4.3% 80 % 6
Grain Jęczmień palony 0.5 kg 10.6% 55 % 1200
Grain Biscuit Malt 0.1 kg 2.1% 79 % 50
Grain Weyerman special W malt 0.2 kg 4.3% 65.2 % 280
Grain Red Crystal 0.2 kg 4.3% 71.3 % 350
Grain Płatki pszeniczne 0.5 kg 10.6% 85 % 3
Sum 4.7 kg

Hops

37 IBU

Bitterness ratio 0.76 Very bitter

Use for Name Amount Time Alpha acid
Boil Minstrel 30 g 60 min 10.5 %
Boil East Kent Goldings 10 g 10 min 5.1 %

Yeasts

Name Type Form Amount Laboratory
FM41 Gwoździe i Banany Wheat Liquid 20 ml Fermentum Mobile

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