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Imperial Stout 25 Oak Aged

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Batch size

  • 12 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 15.8 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 24
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
67 C 90 min

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Fermentables

26.2 BLG
12.3% ABV
46.8 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 5 kg 68.5% 80 % 5
Grain Strzegom Pszeniczny 0.6 kg 8.2% 81 % 6
Grain Płatki owsiane 0.5 kg 6.8% 60 % 3
Grain Strzegom Karmel 150 0.25 kg 3.4% 75 % 150
Grain Weyermann Specjal W 0.25 kg 3.4% 68 % 300
Grain Strzegom Czekoladowy ciemny 0.25 kg 3.4% 68 % 1200
Grain Jęczmień palony 0.25 kg 3.4% 55 % 985
Adjunct Rice Hulls 0.2 kg 2.7% 1 % 0
Sum 7.3 kg

Hops

84 IBU

Bitterness ratio 0.76 Very bitter

Use for Name Amount Time Alpha acid
Boil Magnum 40 g 60 min 10.5 %
Boil Magnum 20 g 60 min 14 %
Boil Magnat 10 g 60 min 12 %

Yeasts

Name Type Form Amount Laboratory
Safale S-04 Ale Dry 11 g Fermentis

Extras

Type Name Amount Use for Time
Flavor Płatki dębowe 5 g Secondary 7 day(s)
Fining Mech irlandzki 5 g Boil 10 min
Other Witamina C 4 g Bottling ---

Notes

  • Woda zasadowa
    Łuska ryżowa na dno przed filtracją
    Słody palone dodać na początku zacierania
    Gotować 90minut
    Z reszty wysładzania dry stout
    Fermentacja 17-20st
    Płatki moczone w kraftowej nalewce wiśniowej
    Mar 7, 2023, 5:47 PM

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