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#2 Cherry Stout

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Batch size

  • 13 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 16.4 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 13.1
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

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Fermentables

14.5 BLG
6% ABV
60.7 SRM
Type Name Amount Yield EBC
Liquid Extract ekstrakt słodowy ciemny Bruntal 1.7 kg 65.5% 90 % 621
Sugar glukoza 0.5 kg 19.3% --- % ---
Sugar cukier z wiśni 0.144 kg 5.6% --- % ---
Sugar laktoza 0.25 kg 9.6% --- % ---
Sum 2.594 kg

Hops

33 IBU

Bitterness ratio 0.56 Bitter

Use for Name Amount Time Alpha acid
Boil Magnum 10.5 g 60 min 11.5 %
Boil Sybilla 5.5 g 60 min 3.5 %
Aroma (end of boil) Magnum 5 g 25 min 11.5 %
Aroma (end of boil) Sybilla 11.5 g 25 min 3.5 %

Yeasts

Name Type Form Amount Laboratory
Safale S-04 Ale Dry 8 g Safale

Extras

Type Name Amount Use for Time
Other wiśnie 1800 g Primary 7 day(s)
Spice kawa 100 g Boil 20 min
Zagotowana w czajniku i dolana pod koniec gotowania

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