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Pastry Stout #1

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Batch size

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

Mash information

  • 66 %
    Mash efficiency
  • 2.7 liter(s) / kg
    Liquor-to-grist ratio
  • 47.8 liter(s)
    Mash size
  • 65.5 liter(s)
    Total mash volume

Steps

Temp Time
68 C 90 min
78 C 1 min

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Fermentables

42 BLG
68.8 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 10.49 kg 50.3% 80 % 5
Grain Monachijski 1.69 kg 8.1% 80 % 16
Grain Oats, Flaked 1.69 kg 8.1% 80 % 2
Grain Fawcett - Pale Chocolate 2 kg 9.6% 71 % 600
Grain Jęczmień palony 0.27 kg 1.3% 55 % 985
Grain Weyermann - Chocolate Rye 0.4 kg 1.9% 20 % 493
Grain Caraaroma 0.67 kg 3.2% 78 % 400
Grain Słód Caramunich Typ II Weyermann 0.49 kg 2.3% 73 % 120
Liquid Extract Liquid Extract (LME) - Pale 1.69 kg 8.1% 78 % 16
Sugar Milk Sugar (Lactose) 1.47 kg 7% 76.1 % 0
Sum 20.86 kg

Hops

32 IBU

Bitterness ratio 0.17 Sweet

Use for Name Amount Time Alpha acid
Boil Magnum 100 g 60 min 10.9 %

Yeasts

Name Type Form Amount Laboratory
Wyeast - London Ale III Ale Liquid 3000 ml Wyeast Labs

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