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Bakaliowy Stout

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Batch size

  • 19 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 24.1 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 18.2
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

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Fermentables

19.8 BLG
8.7% ABV
98.2 SRM
Type Name Amount Yield EBC
Liquid Extract WES ekstrakt słodowy ciemny 3.4 kg 49.3% 80 % 700
Grain Jęczmień palony 0.3 kg 4.3% 55 % 985
Grain Czekoladowy 0.3 kg 4.3% 60 % 788
Grain Carafa III 0.2 kg 2.9% 70 % 1034
Grain Płatki owsiane 1 kg 14.5% 60 % 3
Grain płatki jęczmienne 1 kg 14.5% 60 % 4
Sugar Milk Sugar (Lactose) 0.7 kg 10.1% 76.1 % 0
Sum 6.9 kg

Hops

49 IBU

Bitterness ratio 0.6 Bitter

Use for Name Amount Time Alpha acid
Boil Magnum 40 g 60 min 13.5 %
Aroma (end of boil) Fuggles 30 g 5 min 4.5 %

Yeasts

Name Type Form Amount Laboratory
US-05 Ale Dry 11.5 g ---

Extras

Type Name Amount Use for Time
Flavor Śliwki, daktyle (suma 100g) w alkoholu 100 g Secondary 5 day(s)
Flavor orzechy ziemne, włoskie, pekan, migdały (suma 100g) w alkoholu 100 g Secondary 5 day(s)

Discussion

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Sorki, ale które enzymy mają przerobić skrobię z płatków?
Desert_Wave    1 day ago