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Whisky Extra Stout v3 #34

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 25.1 liter(s)
    Boil size
  • 9 %
    Boil loss
  • 15.4
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 72 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 21.9 liter(s)
    Mash size
  • 29.2 liter(s)
    Total mash volume

Steps

Temp Time
64 C 45 min
72 C 30 min
75 C 5 min

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Fermentables

18.2 BLG
55.4 SRM
Type Name Amount Yield EBC
Grain Chateau - Whisky 30-45ppm 5 kg 68.5% 78 % 3.5
Grain Bruntal - pilzneński 0.2 kg 2.7% 81 % 3.5
Grain Viking - Żytni 0.7 kg 9.6% 81 % 8
Grain Bestmalz - Caramelpils 0.2 kg 2.7% 75 % 5
Grain Chateau - Crystal 0.2 kg 2.7% 78 % 150
Grain Chateau - Special B Malt 0.4 kg 5.5% 77 % 300
Grain Viking - czekoladowy 0.3 kg 4.1% 68 % 1000
Grain Bestmalz - black (jeczmien) 0.3 kg 4.1% 65 % 1100
Sum 7.3 kg

Hops

82 IBU

Bitterness ratio 0.99 Very bitter

Use for Name Amount Time Alpha acid
Boil Iunga 40 g 60 min 11 %
Boil Iunga 60 g 20 min 11 %

Yeasts

Name Type Form Amount Laboratory
FM52 Amerykański Sen Ale Slant 200 ml Fermentum Mobile

Extras

Type Name Amount Use for Time
Fining irish moss 4 g Boil 20 min
Flavor płatki whisky 50 g Secondary 30 day(s)
Water Agent węglan wapnia 12 g Mash ---
Water Agent kwas mlekowy 80% 3.22 g Mash ---
Water Agent Gips 2 g Mash ---
Other fosforan diamonu 4 g Boil 40 min

Notes

  • na cicha podzielić na 2 warki po 10 L:
    1) z płatkami Whisky 50 gr na 3-4 tyg
    2) bez płatków na 1 tydz
    Dec 8, 2016, 8:55 PM

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