PL | EN

  1. Dashboard
  2. Public recipes
  3. Chilli STOUT

Chilli STOUT

0
Print

Batch size

  • 15 liter(s)
    Expected quantity of finished beer
  • 90 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 19.9 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 15.4
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

  • Brewlog is empty

  • 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

17.5 BLG
7.5% ABV
40.9 SRM
Type Name Amount Yield EBC
Grain Pilzneński 3.5 kg 64.2% 81 % 4
Grain Płatki owsiane 0.35 kg 6.4% 85 % 3
Grain Brown Malt (British Chocolate) 0.4 kg 7.3% 70 % 180
Grain Pszeniczny 0.4 kg 7.3% 85 % 4
Grain Carafa III 0.35 kg 6.4% 70 % 1034
Vorlauf
Grain Briess - Chocolate Malt 0.25 kg 4.6% 60 % 690
Vorlauf
Grain Fawcett - Dark Crystal 0.2 kg 3.7% 71 % 300
Vorlauf
Sum 5.45 kg

Hops

61 IBU

Bitterness ratio 0.85 Very bitter

Use for Name Amount Time Alpha acid
Boil Magnum 30 g 90 min 13.5 %
Boil Lublin (Lubelski) 20 g 30 min 4 %
Boil ziarno kakaowca 30 g 15 min 1 %
Boil chilli 0 g 5 min 1 %
2-3 papryczki przed włożeniem chłodnicy

Yeasts

Name Type Form Amount Laboratory
Safale US-05 Ale Dry 11 g Fermentis

Extras

Type Name Amount Use for Time
Spice wanilia 0 g Secondary 10 day(s)
laska wanili
Spice ziarno kakaowca 30 g Secondary 10 day(s)
moczone w rumie

Notes

  • 67°C - 70 min
    jeśli przejdzie próba jodowa dodajemy vorlaufowe i 15 min pod przykryciem
    potem podgrzać do 78
    Gotowanie 90 min
    Fermentacja 16-17 stopni
    10 burzliwa, potem cicha tak samo

    https://www.piwo.org/forums/topic/6887-browar-undeath-czyli-warzone-na-uboczu-w-bytomiu-odrza%C5%84skim/?page=62&tab=comments#comment-419075
    Nov 14, 2017, 5:33 PM

Discussion