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Milk stout und wiśnia

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Batch size

  • 18 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 23.8 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 12.9
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 72 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 17.8 liter(s)
    Mash size
  • 22.9 liter(s)
    Total mash volume

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Fermentables

14.3 BLG
5.9% ABV
37.5 SRM
Type Name Amount Yield EBC
Grain Pilzneński 3.5 kg 62.5% 81 % 4
Grain Płatki owsiane 0.4 kg 7.1% 85 % 3
Grain Viking carabody 0.3 kg 5.4% 78 % 8
Grain Crystal malt 0.3 kg 5.4% 75 % 150
Grain Fawcett - Pszeniczny Czekoladowy 0.3 kg 5.4% --- % 1001
Grain Strzegom Barwiący obłuszczony 0.3 kg 5.4% 1 % 1300
Sugar Milk Sugar (Lactose) 0.5 kg 8.9% 76.1 % 0
Sum 5.6 kg

Hops

22 IBU

Bitterness ratio 0.38 Balanced

Use for Name Amount Time Alpha acid
Boil Iunga 20 g 60 min 10 %

Yeasts

Name Type Form Amount Laboratory
Wyeast - London Ale III Ale Slant 200 ml Wyeast Labs

Extras

Type Name Amount Use for Time
Fining Wirfloc 4 g Boil 5 min
Flavor Wisnie mrozone 1200 g Secondary 7 day(s)

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