ID 45355
Creation Date 4.2.2023
Jucher Stout
Dry Stout
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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 |
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Hops
Amount | Name | Form | Alpha | Use | Time | IBU |
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20 g | Magnum US | Pellets | 13 % | Kochen | 90 min | 38 IBU |
Boil
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Total Boil Time | 60 min |
Boil Size | 22.5 l |
Fermentation
Amount | Name | Attenuation | Temperature |
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11 g | LalBrew Nottingham Ale | 80 % | 16 °C |
Carbonation
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CO2 content | 5 g/l |
Carbonation Method |