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Milk Sout (Pabur100)

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Batch size

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

Mash information

  • 75 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 15.4 liter(s)
    Mash size
  • 19.8 liter(s)
    Total mash volume

Steps

Temp Time
68 C 60 min
72 C 10 min
76 C 5 min

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Fermentables

12.1 BLG
4.9% ABV
24.2 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 2.4 kg 47.1% 70 % ---
Grain Strzegom Monachijski typ I 0.5 kg 9.8% 79 % 16
Grain Karmelowy 150 0.3 kg 5.9% --- % ---
Grain Viking Czekoladowy jasny 0.3 kg 5.9% 68 % 400
Grain Jęczmień palony 0.3 kg 5.9% 55 % 985
Grain Płatki owsiane 0.3 kg 5.9% 60 % 3
Grain płatki jęczmienne 0.3 kg 5.9% 60 % 4
Adjunct Laktoza 0.7 kg 13.7% --- % ---
Sum 5.1 kg

Hops

27 IBU

Bitterness ratio 0.55 Bitter

Use for Name Amount Time Alpha acid
Boil Oktawia 30 g 60 min 7.1 %
Boil Lublin (Lubelski) 20 g 10 min 4 %

Yeasts

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

Extras

Type Name Amount Use for Time
Flavor Lakotza 700 g Boil 10 min

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