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STOUT konkurs pinty

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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
  • 12.4
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 6.8 liter(s)
    Mash size
  • 9 liter(s)
    Total mash volume

Steps

Temp Time
68 C 60 min

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Fermentables

14.7 BLG
6.1% ABV
53.8 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 1 kg 36.4% 80 % 5
Sugar Milk Sugar (Lactose) 0.5 kg 18.2% 80 % 0
Grain Strzegom Czekoladowy ciemny 0.5 kg 18.2% 80 % 1200
Grain Simpsons - Coffee Malt 0.25 kg 9.1% 74 % 296
Grain Płatki pszeniczne 0.5 kg 18.2% 85 % 3
Sum 2.75 kg

Hops

31 IBU

Bitterness ratio 0.52 Bitter

Use for Name Amount Time Alpha acid
Boil East Kent Goldings 30 g 60 min 5.1 %

Yeasts

Name Type Form Amount Laboratory
Danstar - Windsor Ale Ale Dry 6.5 g Danstar

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