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WHISKY STOUT II

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Batch size

  • 25 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 30.8 liter(s)
    Boil size
  • 8 %
    Boil loss
  • 14.3
    Pre-boil gravity BLG
  • 4 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
64 C 50 min
72 C 15 min
78 C 5 min

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Fermentables

15.4 BLG
6.5% ABV
38.7 SRM
Type Name Amount Yield EBC
Grain Wędzony torfem 3 kg 37.5% 74 % 6
Grain Pale Ale 2 kg 25% 80 % 5
Grain Monachijski typ II 2 kg 25% 80 % 20
Grain Czekoladowy jasny 0.5 kg 6.3% 68 % 400
Grain Barwiący 0.5 kg 6.3% 68 % 1500
Sum 8 kg

Hops

32 IBU

Bitterness ratio 0.51 Bitter

Use for Name Amount Time Alpha acid
Boil Iunga 30 g 60 min 9.4 %
Boil Iunga 20 g 20 min 9.4 %

Yeasts

Name Type Form Amount Laboratory
Safale S-04 Ale Dry 11.5 g Fermentis

Extras

Type Name Amount Use for Time
Water Agent Gips piwowarski 10 g Mash 70 min

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