PL | EN
Irish stout +forest
0-
10.2Gravity BLG
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25IBU
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4.1 %ABV
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31.1SRM
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All GrainType
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Style
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Brewer
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Base recipe

Batch size
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24 liter(s)Expected quantity of finished beer
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60 minBoil time
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10 %/hEvaporation rate
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30.4 liter(s)Boil size
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10 %Boil loss
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9.3Pre-boil gravity BLG
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5 %Trub loss
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0 %Dry hopping loss
Mash information
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75 %Mash efficiency
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3.5 liter(s) / kgLiquor-to-grist ratio
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17.5 liter(s)Mash size
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22.5 liter(s)Total mash volume
Steps
Temp | Time |
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67 C | 60 min |
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Viking Pale Ale malt | 3.6 kg 72% | 80 % | 5 |
Grain | Weyermann - Melanoiden Malt | 0.7 kg 14% | 81 % | 53 |
Grain | Pszeniczny Czekoladowy wayerman | 0.25 kg 5% | 73 % | 1001 |
Grain | Jęczmień palony viking malt | 0.25 kg 5% | 55 % | 985 |
Grain | Viking Czekoladowy ciemny | 0.2 kg 4% | 67 % | 900 |
Sum | 5 kg |
Hops
Bitterness ratio 0.61 Bitter
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | First Gold | 35 g | 60 min | 5.6 % |
Aroma (end of boil) | First Gold | 15 g | 10 min | 5.6 % |
Aroma (end of boil) | Fuggles | 15 g | 10 min | 4.2 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
Lax whc | Ale | Slant | 300 ml | Whc |
Extras
Type | Name | Amount | Use for | Time |
---|---|---|---|---|
Fining | Whirlflock | 1 g | Boil | 5 min |
Water Agent | Kreda | 6 g | Mash | 60 min |
Fining | Łuska ryżowa | 100 g | Mash | 5 min |
Herb | pędy swierku | 130 g | Boil | 30 min |