PL | EN

  1. Dashboard
  2. Public recipes
  3. Barrel Aged Stout

Barrel Aged Stout

0
Print

Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 120 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 28.8 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 19.8
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • --- %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 2 liter(s) / kg
    Liquor-to-grist ratio
  • 19 liter(s)
    Mash size
  • 28.5 liter(s)
    Total mash volume

Steps

Temp Time
64 C 60 min
72 C 10 min
78 C 0 min

  • No versions avalible

Create your own version

We introduced new Standard account. Check current subscription plans.
Do you know that PRO members receive notifications about fermenting batches? Become a PRO member!

Fermentables

23.3 BLG
10.7% ABV
34.1 SRM
Type Name Amount Yield EBC
Grain Viking Pilsner malt 5 kg 52.6% 82 % 4
Grain Pszeniczny 1.5 kg 15.8% 83 % 4
Grain Strzegom Wiedeński 1 kg 10.5% 79 % 10
Grain Carafa II 0.5 kg 5.3% 70 % 812
Grain Strzegom Czekoladowy jasny 0.5 kg 5.3% 68 % 400
Grain Caramel/Crystal Malt - 40L 1 kg 10.5% 74 % 79
Sum 9.5 kg

Hops

45 IBU

Bitterness ratio 0.46 Balanced

Use for Name Amount Time Alpha acid
Boil Iunga 60 g 60 min 11 %

Yeasts

Name Type Form Amount Laboratory
Lutra OYL-071 Ale Slant 100 ml Omega

Extras

Type Name Amount Use for Time
Water Agent Gips piwowarski 4 g Mash 60 min
Water Agent Chlorek wapnia 7 g Mash 60 min
Water Agent Kreda(Redukwas) 19 g Mash 60 min
Water Agent Kwas mlekowy 80% 1.7 g Mash 0 min

Notes

  • Kwas mlekowy 80% 1.7ml na 30l wody do wysładzania
    Profil wody(słodowy): /Ca-159.2/Mg-4/Na-4/Cl-96.3/SO4-62.5/HCO3-277/
    Fermentacja:3 dni w 20*C póżniej temp. pokojowa.
    Feb 10, 2022, 1:12 PM

Discussion