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Chocolate Dark Ale

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 70 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 25.7 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 13.3
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 66 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 18.6 liter(s)
    Mash size
  • 24.8 liter(s)
    Total mash volume

Steps

Temp Time
67 C 45 min
72 C 25 min
78 C 1 min

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Fermentables

14.7 BLG
6.1% ABV
14.8 SRM
Type Name Amount Yield EBC
Grain Colorado Pale Base Malt - Viking Malt 4 kg 59.7% 80 % 12
Grain Colorado Honing Malt - Viking Malt 1 kg 14.9% 80 % 12
Grain Colorado Crystal 10°L Malt - Viking Malt 1 kg 14.9% 77 % 20
Grain Weyermann - Chocolate Rye 0.2 kg 3% 20 % 493
Liquid Extract Miód Gryczany (Buckwheat Honey) 0.5 kg 7.5% 70 % 40
Sum 6.7 kg

Hops

28 IBU

Bitterness ratio 0.47 Balanced

Use for Name Amount Time Alpha acid
Boil Summit 10 g 45 min 17 %
Aroma (end of boil) Rozgniecione owoce jałowca 30 g 45 min 1 %
Boil Glacier 15 g 15 min 5.5 %
Boil Saaz (Czech Republic) 15 g 15 min 4.5 %
Boil Glacier 15 g 5 min 5.5 %
Aroma (end of boil) Saaz (Czech Republic) 15 g 0 min 4.5 %

Yeasts

Name Type Form Amount Laboratory
Safale S-04 Ale Dry 11.5 g Safale

Extras

Type Name Amount Use for Time
Fining Irish Moss 5 g Boil 15 min

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