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Chocolate Stout

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 25.3 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11.2
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
68 C 70 min
75 C 10 min
60 C 100 min

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Fermentables

12.1 BLG
4.9% ABV
40.3 SRM
Type Name Amount Yield EBC
Grain Płatki owsiane 0.5 kg 9.8% 60 % 3
Grain Viking Pale Ale malt 3.5 kg 68.6% 80 % 5
Grain Smooth Chocolate 0.5 kg 9.8% 73 % 494
Grain Chocolate 0.3 kg 5.9% --- % 1100
Grain Black (Patent) Malt 0.3 kg 5.9% 55 % 985
Sum 5.1 kg

Hops

38 IBU

Bitterness ratio 0.78 Very bitter

Use for Name Amount Time Alpha acid
Boil Magnum 25 g 60 min 13.5 %

Yeasts

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

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