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stout

0
  • 12.1
    Gravity BLG
  • 35
    IBU
  • 4.9 %
    ABV
  • 28
    SRM
  • All Grain
    Type
  • Dry Stout
    Style
  • Mibor
    Brewer
  • stout
    Base recipe
Print

Batch size

  • 22 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 8 %/h
    Evaporation rate
  • 26.9 liter(s)
    Boil size
  • 8 %
    Boil loss
  • 10.2
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • --- %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 16.3 liter(s)
    Mash size
  • 20.9 liter(s)
    Total mash volume

Steps

Temp Time
64 C 60 min
75 C 1 min

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Fermentables

12.1 BLG
4.9% ABV
28 SRM
Type Name Amount Yield EBC
Grain BESTMALZ - Bestt Pale Ale 4 kg 82.5% 80.5 % 6
Grain Palony jęczmień Weyermann 0.43 kg 8.9% 55 % 1000
Grain castle malting coffe 0.22 kg 4.5% 78 % 500
Sugar cukier 0.2 kg 4.1% 100 % 1
Sum 4.85 kg

Hops

35 IBU

Bitterness ratio 0.71 Bitter

Use for Name Amount Time Alpha acid
First Wort Iunga 20 g 60 min 12.4 %
Boil Iunga 15 g 10 min 12.4 %

Yeasts

Name Type Form Amount Laboratory
hot head Ale Slant 200 ml po 102

Extras

Type Name Amount Use for Time
Fining whirlfloc t 0.5 g Boil 10 min

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