PL | EN
Milk stout z pieczonymi banana...
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14.3Gravity BLG
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32IBU
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5.9 %ABV
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57.9SRM
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All GrainType
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Style
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Brewer
Batch size
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10 liter(s)Expected quantity of finished beer
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60 minBoil time
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5 %/hEvaporation rate
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12.6 liter(s)Boil size
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10 %Boil loss
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13.6Pre-boil gravity BLG
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10 %Trub loss
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0 %Dry hopping loss
Mash information
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70 %Mash efficiency
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4 liter(s) / kgLiquor-to-grist ratio
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10 liter(s)Mash size
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12.5 liter(s)Total mash volume
Steps
Temp | Time |
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62 C | 20 min |
72 C | 40 min |
76 C | 15 min |
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StatusBrewed
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FINISHED
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Viking malt Pale Ale | 1.5 kg 48.4% | 80 % | 5 |
Grain | Thomas Fawcett żytni crystal | 0.2 kg 6.5% | 70 % | 160 |
Grain | Castle Malting Cafe | 0.2 kg 6.5% | 75.5 % | 480 |
Grain | Weyermann Pszeniczny Czekoladowy | 0.3 kg 9.7% | 68 % | 1200 |
Grain | Strzegom Jęczmień palony | 0.3 kg 9.7% | 55 % | 985 |
15' - 76*C | ||||
Sugar | Laktoza | 0.6 kg 19.4% | 76.1 % | 0 |
15' gotowanie | ||||
Sum | 3.1 kg |
Hops
Bitterness ratio 0.55 Bitter
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Magnum | 12 g | 60 min | 13.5 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
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us- 05 | Ale | Slant | 50 ml | --- |
Extras
Type | Name | Amount | Use for | Time |
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Flavor | Kawa | 50 g | Boil | 5 min |
Flavor | Pieczone banany | 1200 g | Secondary | 17 day(s) |
Banany w skórkach przekrojone wzdłuż na pół, wyłożone na blachę i pieczone 15 minut w 180*C (góra-dół, bez termoobiegu), po czym obrane, pokrojone w kostkę i wrzucone do fermentora, do którego następnie zlaliśmy piwo na cichą. |
Discussion
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WI
za dużo laktozy, fajna paloność, bananów nie czuć
Witold Studziński
1046 days ago