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Polish imeperial staut

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Batch size

  • 15 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 19 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 20.2
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

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Fermentables

22.2 BLG
10% ABV
45.7 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 4.5 kg 63.4% 80 % 5
Grain Caraaroma 0.5 kg 7% 78 % 400
Grain Weyermann - Melanoiden Malt 0.1 kg 1.4% 81 % 53
Grain Weyermann - Acidulated Malt 0.2 kg 2.8% 80 % 6
Grain Weyermann - Carawheat 0.5 kg 7% 77 % 97
Grain Briess - Chocolate Malt 0.5 kg 7% 60 % 690
Grain Oats, Flaked 0.5 kg 7% 80 % 2
Grain Briess - Roasted Barley 0.3 kg 4.2% 55 % 591
Sum 7.1 kg

Hops

119 IBU

Bitterness ratio 1.28 Very bitter

Use for Name Amount Time Alpha acid
Boil Magnat 100 g 60 min 5 %
Boil Sybilla 50 g 15 min 3.5 %
Boil Lublin (Lubelski) 50 g 15 min 3.5 %
Boil Sybilla 50 g 1 min 3.5 %
Boil Marynka 100 g 60 min 5 %
Boil Lublin (Lubelski) 50 g 1 min 3.5 %

Yeasts

Name Type Form Amount Laboratory
Danstar - Nottingham Ale Slant 1000 ml Danstar

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