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#37 Pastry Stout

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 25.3 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 17.5
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 67 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 21.8 liter(s)
    Mash size
  • 29 liter(s)
    Total mash volume

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Fermentables

19.8 BLG
8.7% ABV
42.8 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 5 kg 60.6% 80 % 5
Grain Strzegom Wiedeński 1 kg 12.1% 79 % 10
Grain Strzegom Czekoladowy 1200 0.25 kg 3% 68 % 1202
Grain Strzegom Czekoladowy 400 0.25 kg 3% 68 % 400
Grain Strzegom Karmel 150 0.25 kg 3% 75 % 150
Grain Jęczmień palony 0.5 kg 6.1% 55 % 985
Sugar Laktoza 1 kg 12.1% 100 % 3
Sum 8.25 kg

Hops

28 IBU

Bitterness ratio 0.34 Balanced

Use for Name Amount Time Alpha acid
Boil Iunga 25 g 60 min 13.5 %

Yeasts

Name Type Form Amount Laboratory
Safale US-05 Ale Slant 100 ml Fermentis

Extras

Type Name Amount Use for Time
Flavor Wanilia 10 g Secondary 30 day(s)
Flavor Cynamon 10 g Secondary 30 day(s)
Flavor Prażone Ziarna Kakaowca 500 g Secondary 30 day(s)

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