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Milk Stout z amburaną z Kotłow...

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Batch size

  • 19 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 24.1 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 14.3
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
69 C 60 min

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Fermentables

15.7 BLG
6.6% ABV
36.4 SRM
Type Name Amount Yield EBC
Grain Weyermann - Pale Ale Malt 3 kg 50.8% 85 % 7
Grain Monachijski 2 kg 33.9% 80 % 16
Grain Fawcett - Pszeniczny Czekoladowy 0.25 kg 4.2% 73 % 1001
Grain Fawcett - Pale Chocolate 0.5 kg 8.5% 71 % 600
Grain Weyermann - Carafa II 0.15 kg 2.5% 70 % 837
Sum 5.9 kg

Hops

27 IBU

Bitterness ratio 0.42 Balanced

Use for Name Amount Time Alpha acid
Boil Książęcy 30 g 60 min 7 %
Whirlpool Książęcy 20 g 30 min 7 %

Yeasts

Name Type Form Amount Laboratory
Lallemand - LalBrew Nottingham Ale Dry 22 g Lallemand

Extras

Type Name Amount Use for Time
Flavor ziarno kakaowca 100 g Secondary 10 day(s)
Flavor amburana 10 g Secondary 10 day(s)

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