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Whisky Chocolate

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Batch size

  • 10 liter(s)
    Expected quantity of finished beer
  • 45 min
    Boil time
  • 15 %/h
    Evaporation rate
  • 12.2 liter(s)
    Boil size
  • --- %
    Boil loss
  • ---
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • --- %
    Dry hopping loss

Mash information

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

Steps

Temp Time
70 C 60 min

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Fermentables

18.8 BLG
40 SRM
Type Name Amount Yield EBC
Liquid Extract Coopers LME - Dark 1.7 kg 47.2% 78 % 1500
Grain Briess - Dark Chocolate Malt 0.2 kg 5.6% 60 % 1100
Grain Casle Malting Whisky Nature 0.5 kg 13.9% 85 % 4
Grain Strzegom Monachijski typ I 0.5 kg 13.9% 79 % 16
Grain Weyermann - Carafa II 0.5 kg 13.9% 70 % 837
Sugar Maple Syrup 0.2 kg 5.6% 65.2 % 69
Sum 3.6 kg

Hops

77 IBU

Bitterness ratio 0.9 Very bitter

Use for Name Amount Time Alpha acid
Boil Columbus/Tomahawk/Zeus 30 g 45 min 15.5 %
Dry Hop Columbus/Tomahawk/Zeus 20 g 14 day(s) 15.5 %

Yeasts

Name Type Form Amount Laboratory
Safale S-04 Ale Dry 11 g Safale

Extras

Type Name Amount Use for Time
Other espresso 200 g Secondary 14 day(s)
Other płatki dębowe 50 g Secondary 14 day(s)

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