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Noc Kultury #5 - Sweet Stout -...

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Batch size

  • 23 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 15 %/h
    Evaporation rate
  • 28.3 liter(s)
    Boil size
  • 1 %
    Boil loss
  • 11.4
    Pre-boil gravity BLG
  • 6 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 18.9 liter(s)
    Mash size
  • 25.2 liter(s)
    Total mash volume

Steps

Temp Time
69 C 60 min
78 C 10 min
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Fermentables

12.9 BLG
5.2% ABV
38.1 SRM
Type Name Amount Yield EBC
Grain pale ale Viking Malt 3.5 kg 55.6% 80 % 6
Grain monachijski typ II Viking Malt 1 kg 15.9% 78 % 24
Grain karmelowy 100 - Viking Malt 0.3 kg 4.8% 75 % 100
Grain karmelowy 600 - Viking Malt 0.3 kg 4.8% 65 % 600
Grain czekoladowy ciemny Viking Malt 0.2 kg 3.2% 1 % 900
Grain jęczmień prażony Viking Malt 0.2 kg 3.2% 1 % 1100
Grain żyto prażone Viking Malt 0.2 kg 3.2% 1 % 1100
Grain płatki jęczmienne błyskawiczne 0.6 kg 9.5% 70 % 1
Sum 6.3 kg

Hops

22 IBU

Bitterness ratio 0.42 Balanced

Use for Name Amount Time Alpha acid
Boil Junga (PL) - granulat 20 g 60 min 11 %

Yeasts

Name Type Form Amount Laboratory
FM13 Irlandzkie Ciemności Ale Slant 500 ml Fermentum Mobile

Extras

Type Name Amount Use for Time
Flavor Słody ciemne 600 g Mash 10 min
Flavor Laktoza 500 g Boil 15 min
Flavor Mleko w proszku odtłuszczone 750 g Boil 5 min
Water Agent chlorek sodu 4 g Mash 70 min
Water Agent siarczan wapnia 1 g Mash 70 min
Water Agent mech irlandzki 4 g Boil 15 min

Notes

  • Słody ciemne dodane na mashout.

    Profil wody:
    Ca+2 Mg+2 Na+ Cl- SO4-2 Alkalinity Residual Alk.
    146.3 20.0 48.1 84.0 48.9 327.0 210.9

    SO42-/Cl- ratio: 0.6 Very Malty
    Jan 29, 2018, 12:34 PM

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