PL | EN
Noc Kultury #5 - Sweet Stout -...
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12.9Gravity BLG
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22IBU
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5.2 %ABV
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38.1SRM
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All GrainType
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Style
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Brewer
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Base recipe
Batch size
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23 liter(s)Expected quantity of finished beer
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60 minBoil time
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15 %/hEvaporation rate
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28.3 liter(s)Boil size
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1 %Boil loss
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11.4Pre-boil gravity BLG
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6 %Trub loss
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0 %Dry hopping loss
Mash information
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75 %Mash efficiency
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3 liter(s) / kgLiquor-to-grist ratio
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18.9 liter(s)Mash size
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25.2 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
69 C | 60 min |
78 C | 10 min |
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StatusBrewed
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FINISHED
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NOC KULTURY #6 - SWEET STOUT - BROWAR NA...
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | pale ale Viking Malt | 3.5 kg 55.6% | 80 % | 6 |
Grain | monachijski typ II Viking Malt | 1 kg 15.9% | 78 % | 24 |
Grain | karmelowy 100 - Viking Malt | 0.3 kg 4.8% | 75 % | 100 |
Grain | karmelowy 600 - Viking Malt | 0.3 kg 4.8% | 65 % | 600 |
Grain | czekoladowy ciemny Viking Malt | 0.2 kg 3.2% | 1 % | 900 |
Grain | jęczmień prażony Viking Malt | 0.2 kg 3.2% | 1 % | 1100 |
Grain | żyto prażone Viking Malt | 0.2 kg 3.2% | 1 % | 1100 |
Grain | płatki jęczmienne błyskawiczne | 0.6 kg 9.5% | 70 % | 1 |
Sum | 6.3 kg |
Hops
Bitterness ratio 0.42 Balanced
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Junga (PL) - granulat | 20 g | 60 min | 11 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
FM13 Irlandzkie Ciemności | Ale | Slant | 500 ml | Fermentum Mobile |
Extras
Type | Name | Amount | Use for | Time |
---|---|---|---|---|
Flavor | Słody ciemne | 600 g | Mash | 10 min |
Flavor | Laktoza | 500 g | Boil | 15 min |
Flavor | Mleko w proszku odtłuszczone | 750 g | Boil | 5 min |
Water Agent | chlorek sodu | 4 g | Mash | 70 min |
Water Agent | siarczan wapnia | 1 g | Mash | 70 min |
Water Agent | mech irlandzki | 4 g | Boil | 15 min |
Notes
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Słody ciemne dodane na mashout.
Profil wody:
Ca+2 Mg+2 Na+ Cl- SO4-2 Alkalinity Residual Alk.
146.3 20.0 48.1 84.0 48.9 327.0 210.9
SO42-/Cl- ratio: 0.6 Very Malty
Jan 29, 2018, 12:34 PM