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#8 Dry Stout

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Batch size

  • 15 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 19 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11.7
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 70 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 12.9 liter(s)
    Mash size
  • 17.2 liter(s)
    Total mash volume

Steps

Temp Time
67 C 90 min
72 C 10 min
78 C 1 min

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Fermentables

12.9 BLG
5.2% ABV
35.8 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 2.7 kg 62.8% 80 % 5
Grain Monachijski 1 kg 23.3% 80 % 16
Grain Czekoladowy 0.3 kg 7% 60 % 788
Grain Jęczmień palony 0.3 kg 7% 55 % 985
Sum 4.3 kg

Hops

38 IBU

Bitterness ratio 0.73 Bitter

Use for Name Amount Time Alpha acid
Boil Magnum 23 g 60 min 11.5 %

Yeasts

Name Type Form Amount Laboratory
Wyeast - Irish Ale Ale Liquid 125 ml Wyeast Labs

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