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  3. PASTRY STOUT AMARETTO 24 Blg # 36

PASTRY STOUT AMARETTO 24 Blg #...

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Batch size

  • 10 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 12.7 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 21.8
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 14.2 liter(s)
    Mash size
  • 18.2 liter(s)
    Total mash volume

Steps

Temp Time
53 C 10 min
65 C 50 min

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Fermentables

24 BLG
11% ABV
56.5 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 2 kg 42.1% 80 % 5
Grain Viking Munich Malt 1 kg 21.1% 78 % 18
Grain Carahell 0.3 kg 6.3% 77 % 26
Grain Strzegom Czekoladowy ciemny 0.1 kg 2.1% 68 % 1200
Grain Weyermann - Carafa I 0.1 kg 2.1% 70 % 690
Liquid Extract Miód Gryczany (Buckwheat Honey) 0.25 kg 5.3% 70 % 40
Grain Caramel Strzegom 0.2 kg 4.2% --- % 8
Sugar Milk Sugar (Lactose) 0.2 kg 4.2% 76.1 % 0
Grain Carafa III 0.2 kg 4.2% 70 % 1034
Sugar Candi Sugar, Dark 0.25 kg 5.3% 78.3 % 542
Grain Prażone żyto 0.15 kg 3.2% --- % 1000
Sum 4.75 kg

Hops

39 IBU

Bitterness ratio 0.39 Balanced

Use for Name Amount Time Alpha acid
Boil Columbus/Tomahawk/Zeus 15 g 60 min 15.5 %
Boil Willamette 25 g 10 min 5 %

Yeasts

Name Type Form Amount Laboratory
Safale S-04 Ale Dry 11.5 g Safale

Extras

Type Name Amount Use for Time
Flavor Migdały w płatkach 50 g Secondary 14 day(s)
Flavor Rodzynki 100 g Secondary 14 day(s)
Flavor Zest z pomarańczy 50 g Boil 15 min
Flavor Skórka curacao 20 g Boil 10 min
Flavor Cynamon 30 g Boil 10 min

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