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Sweet Stout

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Batch size

  • 25 liter(s)
    Expected quantity of finished beer
  • 65 min
    Boil time
  • 7 %/h
    Evaporation rate
  • 30.4 liter(s)
    Boil size
  • 7 %
    Boil loss
  • 13.8
    Pre-boil gravity BLG
  • 3 %
    Trub loss
  • 3 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
67 C 60 min
78 C 20 min

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Fermentables

14.7 BLG
6.1% ABV
31 SRM
Type Name Amount Yield EBC
Grain Weyermann - Pale Ale Malt 2 kg 28.2% 85 % 7
Grain Castle Pilsen 2RS 3 kg 42.3% 80.5 % 4
Grain Weyermann - Dark Wheat Malt 0.5 kg 7% 85 % 14
Grain Płatki owsiane 0.75 kg 10.6% 85 % 3
Grain Weyermann - Roasted Barley 0.1 kg 1.4% 80 % 1200
Grain Weyermann - Carafa III 0.35 kg 4.9% 70 % 1024
Grain Weyermann - Carafa I chocolate 0.2 kg 2.8% 70 % 850
Grain Simpsons DRC 0.2 kg 2.8% 80 % 300
Sum 7.1 kg

Hops

34 IBU

Bitterness ratio 0.57 Bitter

Use for Name Amount Time Alpha acid
Boil Magnat Gor. 30 g 60 min 14 %

Yeasts

Name Type Form Amount Laboratory
Lallemand New England Ale Slant 100 ml ---

Extras

Type Name Amount Use for Time
Flavor Laktoza 1000 g Boil 10 min
Spice Tonka 10 g Secondary 1 day(s)
Fining protafloc 1 g Boil 15 min

Notes

  • Zmierzyć ekstrakt przed dodaniem Laktozy.
    Słody ciemne na koniec przerwy
    Jan 18, 2020, 12:10 PM

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