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Krogulec - Pastry Stout

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Batch size

  • 10 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 20 %/h
    Evaporation rate
  • 13.8 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 22.2
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 60 %
    Mash efficiency
  • 2.5 liter(s) / kg
    Liquor-to-grist ratio
  • 14.5 liter(s)
    Mash size
  • 20.3 liter(s)
    Total mash volume

Steps

Temp Time
66 C 60 min

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Fermentables

26.4 BLG
12.5% ABV
53.7 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 3 kg 47.6% 80 % 5
Grain Weyermann - Rye Malt 1 kg 15.9% 85 % 7
Grain Strzegom Monachijski typ II 1 kg 15.9% 79 % 22
Dry Extract Muntons DME - Dark 0.5 kg 7.9% 95 % 60
Grain Weyermann - Chocolate Wheat 0.4 kg 6.3% 74 % 800
Grain Caraaroma 0.2 kg 3.2% 78 % 400
Grain Jęczmień palony 0.2 kg 3.2% 55 % 1000
Sum 6.3 kg

Hops

54 IBU

Bitterness ratio 0.48 Balanced

Use for Name Amount Time Alpha acid
Boil Iunga 30 g 60 min 11 %
Boil Lublin (Lubelski) 30 g 20 min 4 %
Aroma (end of boil) Lublin (Lubelski) 30 g 5 min 4 %

Yeasts

Name Type Form Amount Laboratory
Safale US-05 Ale Slant 150 ml Fermentis

Extras

Type Name Amount Use for Time
Flavor Kokos 500 g Secondary 7 day(s)
Flavor Wanilia 15 g Secondary 7 day(s)

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