Stout musluğum boşalınca
Tropical Stout
6.3% / 15.9 °P
Recipe by
Durul Güven
All Grain
Jet 30
71.56% efficiency
Batch Volume: 25 L
Boil Time: 60 min
Mash Water: 27.33 L
Sparge Water: 8.15 L
Total Water: 35.48 L
Boil Volume: 30.68 L
Pre-Boil Gravity: 1.057
Vitals
Original Gravity: 1.065
Final Gravity (Adv): 1.017
IBU (Tinseth): 40
BU/GU: 0.62
Color: 35 SRM
Mash
Temperature — 45 °C — 20 min
Temperature — 55 °C — 10 min
Temperature — 66 °C — 60 min
Temperature — 75 °C — 10 min
Malts (7.53 kg)
6.07 kg (77%) — Muntons Maris Otter Malt — Grain — 3 SRM
410 g (5.2%) — Oats, Malted — Grain — 1 SRM
320 g (4.1%) — Weyermann Roasted Barley — Grain — 660 SRM
270 g (3.4%) — Weyermann Caramunich II — Grain — 63 SRM
270 g (3.4%) — Weyermann Carapils/Carafoam — Grain — 2 SRM
190 g (2.4%) — Weyermann Carafa I — Grain — 320 SRM
Other (350 g)
350 g (4.4%) — Briess Rice Hulls — Other — 0 SRM
Hops (80 g)
80 g (40 IBU) — East Kent Goldings (EKG) 5% — First Wort
Miscs
0.417 g — Baking Soda (NaHCO3) — Mash
3.229 g — Calcium Chloride (CaCl2) — Mash
3.229 g — Canning Salt (NaCl) — Mash
0.313 g — Chalk (CaCO3) — Mash
2.917 g — Epsom Salt (MgSO4) — Mash
3.958 g — Gypsum (CaSO4) — Mash
0.417 g — Slaked Lime (Ca(OH)2) — Mash
Yeast
1 pkg — Wyeast Labs 1728 Scottish Ale 73%
Fermentation
Primary — 20 °C — 14 days
Carbonation: 2.4 CO2-vol
Water Profile
Ca2+
60Mg2+
15Na+
38Cl-
97SO42-
90HCO3-
118