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Chocolate Stout

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Batch size

  • 22 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 27.8 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 12.1
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
68 C 60 min
72 C 10 min
76 C 0 min

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Fermentables

14.7 BLG
44.4 SRM
Type Name Amount Yield EBC
Grain Strzegom Pilzneński 4 kg 66.1% 80 % 4
Grain Strzegom Monachijski typ I 1 kg 16.5% 79 % 16
Grain Strzegom Pszeniczny 0.5 kg 8.3% 81 % 6
Grain Strzegom Czekoladowy ciemny 0.3 kg 5% 68 % 1200
Grain Jęczmień palony 0.25 kg 4.1% 55 % 985
Sum 6.05 kg

Hops

27 IBU

Bitterness ratio 0.4 Balanced

Use for Name Amount Time Alpha acid
Boil Marynka 25 g 60 min 10 %
Aroma (end of boil) Lublin (Lubelski) 30 g 3 min 4 %

Yeasts

Name Type Form Amount Laboratory
Safale S-04 Ale Dry 10 g Safale

Extras

Type Name Amount Use for Time
Flavor Kakao 150 g Boil 10 min

Notes

  • Kakao przed dodaniem rozcieńczyć w wodzie.
    http://www.piwo.org/topic/935-browar-kopyra/
    Oct 26, 2016, 12:26 PM

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