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Dry Stout _dept

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 25.3 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11.2
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
68 C 90 min
78 C 15 min

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Fermentables

12.1 BLG
26.4 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 3.5 kg 70% 80 % 5
Grain Strzegom Monachijski typ I 1 kg 20% 79 % 16
Grain Czekoladowy 0.25 kg 5% 60 % 788
Grain Jęczmień palony 0.25 kg 5% 55 % 985
Sum 5 kg

Hops

33 IBU

Bitterness ratio 0.67 Bitter

Use for Name Amount Time Alpha acid
Boil Marynka 30 g 60 min 10 %

Yeasts

Name Type Form Amount Laboratory
Gozdawa Pure Ale Yeast 7 Ale Dry 11.5 g ---

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