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Belgian Stout

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Batch size

  • 15 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 12 %/h
    Evaporation rate
  • 21.8 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 9
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • 10 %
    Dry hopping loss

Mash information

  • 70 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 12.2 liter(s)
    Mash size
  • 16.3 liter(s)
    Total mash volume

Steps

Temp Time
67 C 120 min
75 C 10 min

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Fermentables

10 BLG
4% ABV
33.9 SRM
Type Name Amount Yield EBC
Grain Malting company of ireland - Irish Ale Malt 3.15 kg 77.2% 80.5 % 7
Grain Weyermann - Pale Wheat Malt 0.18 kg 4.4% 85 % 5
Grain Bestmalz - Cara Aromatic 0.25 kg 6.1% 78 % 50
Grain Black Barley (Roast Barley) crushed 0.25 kg 6.1% 1 % 1300
Grain weyermann - chocolate malt 0.25 kg 6.1% 1 % 900
Sum 4.08 kg

Hops

33 IBU

Bitterness ratio 0.82 Very bitter

Use for Name Amount Time Alpha acid
Boil Magnum 22.5 g 45 min 11 %
Aroma (end of boil) Hersbrucker 5.5 g 10 min 2.3 %

Yeasts

Name Type Form Amount Laboratory
FM27 Artefakty trapistów Ale Liquid 500 ml Fermentum Mobile

Extras

Type Name Amount Use for Time
Fining Whirlfloc 5 g Boil 10 min

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