PL | EN
Batch size
-
18.3 liter(s)Expected quantity of finished beer
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80 minBoil time
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24.7 %/hEvaporation rate
-
25.7 liter(s)Boil size
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0.5 %Boil loss
-
11.9Pre-boil gravity BLG
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5 %Trub loss
-
0 %Dry hopping loss
Mash information
-
80.5 %Mash efficiency
-
3 liter(s) / kgLiquor-to-grist ratio
-
15.1 liter(s)Mash size
-
20.1 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
65 C | 60 min |
72 C | 20 min |
77 C | 7 min |
-
StatusBrewed
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FINISHED
-
STOUT_VXX #XX
Pietro created 802 days ago
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | pale Ale - viking | 2.6 kg 51.7% | 80 % | 5.5 |
Grain | monachijski I - viking | 1.15 kg 22.9% | 78 % | 16 |
Grain | monachijski II - viking | 0.55 kg 10.9% | 78 % | 22 |
Grain | karmelowy 300 - viking | 0.068 kg 1.4% | 70 % | 300 |
Grain | chocolate pale - fawcett | 0.308 kg 6.1% | 70 % | 625 |
Grain | czekoladowy jęczmienny - viking | 0.1 kg 2% | 67 % | 900 |
Grain | palony jęczmień - viking | 0.08 kg 1.6% | 73 % | 1000 |
Grain | czekoladowy pszeniczny - fawcett | 0.062 kg 1.2% | 72.7 % | 1050 |
Grain | carafa III special - weyermann | 0.11 kg 2.2% | 65 % | 1400 |
Sum | 5.028 kg |
Hops
Bitterness ratio 0.98 Very bitter
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Magnum | 25 g | 60 min | 11.5 % |
Aroma (end of boil) | Hallertau Blanc | 30 g | 10 min | 5.3 % |
Aroma (end of boil) | Sybilla szyszka mokra | 30 g | 10 min | 6 % |
120 gr mokrej szyszki (mrożonej), ekwiwalent 30 gr suchej | ||||
Aroma (end of boil) | Perle szyszka mokra | 55 g | 10 min | 6 % |
220 gr mokrej szyszki (mrożonej), ekwiwalent 55 gr suchej |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
FM52 Amerykański Sen | Ale | Slant | 150 ml | Fermentum Mobile |
gęstwa 1-miesięczna |
Extras
Type | Name | Amount | Use for | Time |
---|---|---|---|---|
Water Agent | gips | 1.5 g | Mash | --- |
Water Agent | węglan wapnia | 5.5 g | Mash | --- |
Water Agent | sól epsom | 1 g | Mash | --- |
Water Agent | kwas mlekowy [ml] | 3.11 g | Mash | --- |
Water Agent | chlorek wapnia [ml] | 0 g | Mash | --- |
Fining | mech irlandzki | 3 g | Boil | 10 min |
Water Agent | kwas askorbinowy | 0 g | Bottling | --- |