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Peated Whisky Stout

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Batch size

  • 14 liter(s)
    Expected quantity of finished beer
  • 90 min
    Boil time
  • 15 %/h
    Evaporation rate
  • 22.3 liter(s)
    Boil size
  • 15 %
    Boil loss
  • 17.1
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 65 %
    Mash efficiency
  • 2.5 liter(s) / kg
    Liquor-to-grist ratio
  • 20 liter(s)
    Mash size
  • 28 liter(s)
    Total mash volume

Steps

Temp Time
62 C 60 min
78 C 10 min

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Fermentables

20.7 BLG
9.2% ABV
56.3 SRM
Type Name Amount Yield EBC
Grain Strzegom Monachijski typ I 1 kg 12.5% 78 % 16
Grain Strzegom Pszeniczny 1 kg 12.5% 81 % 6
Grain Słód jęczmienny Château Whisky 30-45 ppm 2 kg 25% 80 % 4
Grain Słód CHÂTEAU PEATED 1 kg 12.5% 80 % 4
Grain CHÂTEAU cafe 0.5 kg 6.3% 75 % 500
Grain Pszeniczny Czekoladowy 0.5 kg 6.3% 73 % 1001
Grain żytni czekoladowy 0.5 kg 6.3% 65 % 700
Grain Wędzony bukiem Viking Malt 0.5 kg 6.3% 82 % 10
Grain Słód pszeniczny wędzony dębem Viking Malt 0.5 kg 6.3% 81 % 10
Grain Płatki owsiane 0.5 kg 6.3% 60 % 3
Sum 8 kg

Hops

51 IBU

Bitterness ratio 0.59 Bitter

Use for Name Amount Time Alpha acid
Boil Iunga 20 g 60 min 11 %
Boil Iunga 10 g 50 min 11 %
Boil Iunga 10 g 40 min 11 %
Boil Iunga 10 g 30 min 11 %

Yeasts

Name Type Form Amount Laboratory
us-05 Ale Slant 300 ml ---

Extras

Type Name Amount Use for Time
Spice laska wanilii macerwane w rumie 5 g Secondary 7 day(s)

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