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Australian Rye Stout

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Batch size

  • 22 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 15 %/h
    Evaporation rate
  • 28.9 liter(s)
    Boil size
  • 6 %
    Boil loss
  • 11.2
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 3 %
    Dry hopping loss

Mash information

  • 90 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 16.6 liter(s)
    Mash size
  • 21.4 liter(s)
    Total mash volume

Steps

Temp Time
48 C 10 min
65 C 60 min
76 C 10 min

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Fermentables

12.6 BLG
5.1% ABV
37.2 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 3.8 kg 80% 80 % 5
Grain Fawcett - roasted rye 0.35 kg 7.4% 67.5 % 625
Grain Strzegom Czekoladowy ciemny 0.4 kg 8.4% 68 % 1200
Grain Barwiący obłuszczony 0.1 kg 2.1% 65 % 1300
Grain Fawcett - Brown 0.1 kg 2.1% 72 % 180
Sum 4.75 kg

Hops

31 IBU

Bitterness ratio 0.61 Bitter

Use for Name Amount Time Alpha acid
Boil East Kent Goldings 23 g 50 min 5.1 %
Boil Enigma (AUS) 25 g 15 min 15.9 %
Aroma (end of boil) Vic Secret 31 g 0 min 16.3 %
Aroma (end of boil) Simcoe 10 g 0 min 13.2 %
Dry Hop Simcoe 15 g 4 day(s) 13.2 %
Dry Hop Vic Secret 50 g 4 day(s) 16.3 %

Yeasts

Name Type Form Amount Laboratory
Danstar - Windsor Ale Ale Dry 11 g Danstar

Extras

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

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