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#0 PEATED EXTRA STOUT

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 15 %/h
    Evaporation rate
  • 26.4 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 13.8
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 22.4 liter(s)
    Mash size
  • 28.8 liter(s)
    Total mash volume

Steps

Temp Time
65 C 60 min
76 C 10 min

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Fermentables

15.9 BLG
6.7% ABV
41.6 SRM
Type Name Amount Yield EBC
Grain Słód Castle Malting Chateau Whisky 30-45 ppm wędzony torfem 3 kg 46.9% --- % 3.5
Grain Słód pale ale Viking Malt (Strzegom) 2 kg 31.3% --- % 5
Grain Słód Castle Malting - Caffe Light® 0.3 kg 4.7% --- % 250
Grain Słód pszeniczny czekoladowy Weyermann® 0.3 kg 4.7% --- % 1050
Grain Płatki jęczmienne 0.4 kg 6.3% --- % 4
Grain Jęczmień palony 0.4 kg 6.3% --- % 1300
Sum 6.4 kg

Hops

51 IBU

Bitterness ratio 0.78 Very bitter

Use for Name Amount Time Alpha acid
Boil Admiral 15 g 60 min 15.6 %
Boil East Kent Golding 15 g 60 min 6.3 %
Boil Admiral 15 g 20 min 15.6 %
Boil East Kent Golding 15 g 20 min 6.3 %

Yeasts

Name Type Form Amount Laboratory
Fermentis Safale US-05 Ale Dry 23 g Fermentis Safale

Extras

Type Name Amount Use for Time
Fining Whirlfloc T 1.25 g Boil 5 min

Notes

  • schłodzenie brzeczki do temp. 15-16°C;
    fermentacja burzliwa - temperatura piwa w głównej fazie fermentacji 16-22°C;
    przed rozlewem 2-dniowy cold crash w temp. 0-4°C;
    rozlew - poziom nasycenia 1,8-1,9 vol.;
    refermentacja - 14-21 dni
    Oct 27, 2019, 1:08 AM

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