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stout

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Batch size

  • 21 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 26.5 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 13.8
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 85 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 20.1 liter(s)
    Mash size
  • 25.9 liter(s)
    Total mash volume

Steps

Temp Time
65 C 40 min
72 C 10 min
78 C 10 min

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Fermentables

15.2 BLG
6.3% ABV
32.6 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 3.5 kg 60.9% 80 % 5
Grain Oats, Flaked 1 kg 17.4% 80 % 2
Grain Weyermann - Carafa II 0.5 kg 8.7% 70 % 1100
Grain Crystal II 200 0.5 kg 8.7% 71 % 200
Grain Biscuit Malt 0.25 kg 4.3% 79 % 50
Sum 5.75 kg

Hops

32 IBU

Bitterness ratio 0.52 Bitter

Use for Name Amount Time Alpha acid
Boil Willamette 50 g 60 min 5 %
Aroma (end of boil) Willamette 50 g 10 min 5 %

Yeasts

Name Type Form Amount Laboratory
FM11 Wichrowe Wzgórza Ale Slant 100 ml Fermentum Mobile

Extras

Type Name Amount Use for Time
Water Agent węglan wapnia 10 g Mash 60 min
Water Agent gips 1 g Mash 60 min
Fining whirlfloc 1 g Boil 5 min

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