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Stout II

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Batch size

  • 26 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 31.5 liter(s)
    Boil size
  • 5 %
    Boil loss
  • 13.3
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 83 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 20.1 liter(s)
    Mash size
  • 26.8 liter(s)
    Total mash volume

Steps

Temp Time
65 C 45 min
72 C 30 min
76 C 1 min

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Fermentables

14.5 BLG
6% ABV
26.2 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 5 kg 74.6% 80 % 5
Grain Weyermann - Carapils 0.65 kg 9.7% 78 % 4
Grain Oats, Flaked 0.4 kg 6% 80 % 2
Grain Strzegom Karmel 600 0.3 kg 4.5% 68 % 601
Grain Jęczmień palony 0.25 kg 3.7% 55 % 985
Grain Strzegom Barwiący 0.1 kg 1.5% 68 % 1300
Sum 6.7 kg

Hops

26 IBU

Bitterness ratio 0.44 Balanced

Use for Name Amount Time Alpha acid
Boil Magnum 20 g 60 min 12.9 %
Boil East Kent Goldings 20 g 15 min 5.1 %
Aroma (end of boil) Styrian Golding 30 g 1 min 4.8 %

Extras

Type Name Amount Use for Time
Fining żelatyna 5 g Secondary 5 day(s)

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