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American Stout

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Batch size

  • 16 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 21.1 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 14.3
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 18.9 liter(s)
    Mash size
  • 24.3 liter(s)
    Total mash volume

Steps

Temp Time
67 C 40 min
72 C 20 min
78 C 1 min
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Fermentables

15.4 BLG
6.5% ABV
39.9 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 3 kg 55.6% 80 % 5
Grain Monachijski typ II 20-25 EBC Weyermann 1 kg 18.5% 80 % 20
Grain Fawcett - Pale Chocolate 0.5 kg 9.3% 71 % 600
Grain Jęczmień palony 0.4 kg 7.4% 55 % 985
Grain Oats, Flaked 0.5 kg 9.3% 80 % 2
Sum 5.4 kg

Hops

45 IBU

Bitterness ratio 0.71 Bitter

Use for Name Amount Time Alpha acid
Boil Columbus/Tomahawk/Zeus 20 g 60 min 15.5 %
Aroma (end of boil) Centennial 20 g 10 min 10.5 %
Whirlpool Centennial 10 g 0 min 10.5 %
Dry Hop Simcoe 40 g 4 day(s) 13.2 %

Yeasts

Name Type Form Amount Laboratory
Safale US-05 Ale Slant 200 ml Fermentis

Extras

Type Name Amount Use for Time
Other Harris Pure Brew 10 g Primary ---
Water Agent Gips piwowarski 5 g Mash ---

Notes

  • Fermentacja burzliwa: start w 16°C, podnosić o stopień przez 4 dni; przetrzymać w 20-21°C przez ~3 dni

    Fermentacja cicha: 10 dni; chmiel na zimno dodać w 15°C na 4 dni

    Cold crash; nagazować do 2.0 vol.
    Dec 28, 2023, 2:58 PM

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