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Stout - baza pod imbirowy

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Batch size

  • 21 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 12 %/h
    Evaporation rate
  • 27.8 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 13.1
    Pre-boil gravity BLG
  • 8 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 18 liter(s)
    Mash size
  • 24 liter(s)
    Total mash volume

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Fermentables

14.7 BLG
6.1% ABV
31.4 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 3 kg 50% 80 % 5
Grain Strzegom Pilzneński 1.5 kg 25% 80 % 4
Grain Strzegom Monachijski typ II 0.4 kg 6.7% 79 % 22
Grain Viking Malt Wędzony Wiśnią 0.2 kg 3.3% 82 % 10
Grain Pszeniczny 0.2 kg 3.3% 85 % 4
Grain Caraaroma 0.2 kg 3.3% 78 % 400
Grain Strzegom pszenica prażona 0.25 kg 4.2% 70 % 1000
Grain Strzegom Czekoladowy 1200 0.25 kg 4.2% 68 % 1202
Sum 6 kg

Hops

34 IBU

Bitterness ratio 0.57 Bitter

Use for Name Amount Time Alpha acid
Boil Marynka 35 g 60 min 9 %
Aroma (end of boil) Lublin (Lubelski) 35 g 10 min 4 %

Yeasts

Name Type Form Amount Laboratory
Safale US-05 Ale Slant 120 ml Fermentis

Extras

Type Name Amount Use for Time
Spice imbir na 5l 50 g Secondary 5 day(s)

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