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Stout v5_gruszka #83

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Batch size

  • 20.7 liter(s)
    Expected quantity of finished beer
  • 105 min
    Boil time
  • 12 %/h
    Evaporation rate
  • 26.7 liter(s)
    Boil size
  • 2 %
    Boil loss
  • 13.3
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 79.5 %
    Mash efficiency
  • 3.39 liter(s) / kg
    Liquor-to-grist ratio
  • 19.4 liter(s)
    Mash size
  • 25.2 liter(s)
    Total mash volume

Steps

Temp Time
66 C 45 min
72 C 30 min
75 C 7 min
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Fermentables

16.1 BLG
6.8% ABV
36 SRM
Type Name Amount Yield EBC
Grain Viking - pilzneński 1 kg 16.6% 80 % 4
Grain Mep©Ale 3 kg 49.7% 82.1 % 5.5
Grain Viking - monachijski I 0.758 kg 12.6% 79 % 16
Grain Weyermann - Abbey 0.4 kg 6.6% 75 % 45
Grain Viking - karmelowy czerwony 0.024 kg 0.4% 75 % 50
Grain Fawcett - czekoladowy pszeniczny 0.2 kg 3.3% 72.7 % 1000
Grain Chateau - black 0.35 kg 5.8% 73 % 1350
Adjunct gruszka wędzona 0.3 kg 5% 28 % ---
Sum 6.032 kg

Hops

54 IBU

Bitterness ratio 0.82 Very bitter

Use for Name Amount Time Alpha acid
Boil Warrior 20 g 60 min 14.7 %
Aroma (end of boil) Chinook PL 28 g 30 min 8.6 %
Aroma (end of boil) Sybilla szyszka mokra 30 g 10 min 6 %
120 gr mokrej szyszki (mrożonej), ekwiwalent 30 gr suchej

Yeasts

Name Type Form Amount Laboratory
FM54 Gorączka kalifornijska Ale Slant 170 ml Fermentum Mobile

Extras

Type Name Amount Use for Time
Water Agent gips 1.5 g Mash ---
Water Agent węglan wapnia 7 g Mash ---
Water Agent sól epsom 1 g Mash ---
Water Agent kwas mlekowy [ml] 3.03 g Mash ---
Water Agent chlorek wapnia [ml] 0 g Mash ---
Fining mech irlandzki 3 g Boil 10 min
Flavor gruszka wędzona 300 g Boil 10 min

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