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sTOUT

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 25.3 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 12.9
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3.2 liter(s) / kg
    Liquor-to-grist ratio
  • 19.2 liter(s)
    Mash size
  • 25.2 liter(s)
    Total mash volume

Steps

Temp Time
64 C 60 min
78 C 5 min

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Fermentables

14 BLG
5.8% ABV
43.7 SRM
Type Name Amount Yield EBC
Grain Maris Otter Pale Malt 3 kg 50% 100 % 5
Grain Płatki owsiane 0.5 kg 8.3% 85 % 3
Grain DRC MALT 1 kg 16.7% 20 % 320
Grain Black malt 1300 EBC 0.5 kg 8.3% 10 % 1300
Grain Munich Malt 1 kg 16.7% 80 % 15
Sum 6 kg

Hops

28 IBU

Bitterness ratio 0.49 Balanced

Use for Name Amount Time Alpha acid
Boil Northdown 50 g 30 min 6.91 %

Yeasts

Name Type Form Amount Laboratory
Safale S-04 Ale Dry 11 g Safale

Extras

Type Name Amount Use for Time
Flavor KAWA 250 g Boil 30 min
Flavor LAKTOZA 500 g Boil 20 min

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