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Munich DRY STOUT

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Batch size

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

Mash information

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

Steps

Temp Time
58 C 20 min
66 C 50 min
73 C 10 min
80 C 5 min

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Fermentables

17.7 BLG
41.6 SRM
Type Name Amount Yield EBC
Grain Monachijski Ciemny Steinbach 5 kg 70.4% 100 % 30
Grain Biscuit Malt 1 kg 14.1% 79 % 50
Grain Special B Malt 0.5 kg 7% 65.2 % 350
Grain Kawowy Castle 0.6 kg 8.5% 79 % 480
Sum 7.1 kg

Hops

49 IBU

Bitterness ratio 0.62 Bitter

Use for Name Amount Time Alpha acid
Boil Minstrel 50 g 59 min 4.9 %
Boil Bohemie 50 g 25 min 7.89 %
Aroma (end of boil) Angus 50 g 5 min 10.73 %
Dry Hop Mosaic 50 g 7 day(s) 12 %

Yeasts

Name Type Form Amount Laboratory
Safale S-04 Ale Dry 11.5 g Safale

Extras

Type Name Amount Use for Time
Fining mech 5 g Boil 10 min

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