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Stout #1

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Batch size

  • 14 liter(s)
    Expected quantity of finished beer
  • 30 min
    Boil time
  • 12 %/h
    Evaporation rate
  • 15.75 liter(s)
    Boil size
  • 15 %
    Boil loss
  • ---
    Pre-boil gravity BLG
  • 0 %
    Trub loss
  • 3 %
    Dry hopping loss

Mash information

  • 78 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 8.85 liter(s)
    Mash size
  • 11.8 liter(s)
    Total mash volume

Steps

Temp Time
64 C 90 min
75 C 10 min

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Fermentables

12.4 BLG
40 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale Malt 2.6 kg 80 % 15
Grain Chocolate Wheat (Weyermann) 0.15 kg 75.74 % 2180
Grain Viking Caramel 600 0.1 kg 68 % 1600
Grain Viking Roasted Barley 0.1 kg 70 % 2934
Sum 2.95 kg

Hops

46 IBU

Bitterness ratio ---

Use for Name Amount Time Alpha acid
Boil Minstrel 20 g 30 min 7.7 %
Boil Styrian Wolf 20 g 15 min 11.6 %
Boil Minstrel 10 g 10 min 7.7 %
Boil Styrian Wolf 10 g 0 min 11.6 %

Yeasts

Name Type Form Amount Laboratory
SafAle English Ale Ale Dry --- g DCL/Fermentis

Extras

Type Name Amount Use for Time
Water Agent Chlorek Wapnia 6.93 g Mash 60 min
Water Agent Sól 3.26 g Mash 60 min
Water Agent Siarczan Magnezu (MgSO4) 1.75 g Mash 60 min
Water Agent Lactic Acid 1 g Mash 60 min

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