Recipe Details

ID 45355 Crea­ti­on Date 4.2.2023
Jucher Stout
Dry Stout
Aut­hor Löf­fel (public)
 
Batch Size 20 l
Ori­gi­nal Gravity 10.8 °P
Final Gra­vi­ty 2.2 °P
Alco­hol 4.6 %vol
Color 112 EBC
 
Bit­ter­ness 38 IBU (sehr herb, Ibu:Stw 3.5:1)
Aro­ma 0 mg/l ()
 
Type mash
Mash Effi­ci­en­cy 60 %
Mash Water 18 l
Spar­ge Water 6.7 l

Inhalt

Grain Bill

Name Amount Rate Color
Pils­ner Malz 3000 g 75.9 % 4 EBC
Röst­gers­te 300 g 7.6 % 1150 EBC
Kara­mell­malz Aroma 100 g 2.5 % 400 EBC
Kara­mell­malz Amber 50 g 1.3 % 70 EBC
Hafer­flo­cken 500 g 12.7 % 2 EBC

Mash

Mash Pro­ce­du­re

Hops

Amount Name Form Alpha Use Time IBU
20 g Magnum US Pel­lets 13 % Kochen 90 min 38 IBU
Boil
Total Boil Time 60 min
Boil Size 22.5 l

Fermentation

Amount Name Atte­nua­ti­on Tem­pe­ra­tu­re
11 g Lal­B­rew Not­ting­ham Ale 80 % 16 °C
Car­bo­na­ti­on
CO2 con­tent 5 g/l
Car­bo­na­ti­on Method