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Bacon/Smoked Stout

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Batch size

  • 18 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 22.8 liter(s)
    Boil size
  • 5 %
    Boil loss
  • 9.5
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 70 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 14 liter(s)
    Mash size
  • 18 liter(s)
    Total mash volume

Steps

Temp Time
66 C 60 min

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Fermentables

10.2 BLG
4.1% ABV
26.6 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 2 kg 50% 80 % 5
Grain Słód Wędzony Steinbach 1.5 kg 37.5% 80 % 5
Grain Weyermann - Dehusked Carafa II 0.5 kg 12.5% 70 % 837
Sum 4 kg

Hops

30 IBU

Bitterness ratio 0.73 Bitter

Use for Name Amount Time Alpha acid
Boil Iunga 20 g 60 min 11 %
Boil Saaz (Czech Republic) 10 g 5 min 4.5 %

Yeasts

Name Type Form Amount Laboratory
Danstar - Nottingham Ale Dry 11 g Danstar

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