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DAS BEER (Dry American Stout)

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Batch size

  • 17 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 21.6 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
  • 11.4 liter(s)
    Mash size
  • 15.2 liter(s)
    Total mash volume

Steps

Temp Time
62 C 50 min
72 C 10 min
78 C 10 min

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Fermentables

12.4 BLG
45.5 SRM
Type Name Amount Yield EBC
Grain Maris Otter Crisp 3 kg 78.9% 83 % 6
Grain Jęczmień palony 0.3 kg 7.9% 55 % 985
Grain Fawcett - Pszeniczny Czekoladowy 0.2 kg 5.3% 73 % 1001
Grain Płatki jęczmienne 0.3 kg 7.9% 85 % 3
Sum 3.8 kg

Hops

43 IBU

Bitterness ratio 0.78 Very bitter

Use for Name Amount Time Alpha acid
Boil Mosaic 15 g 40 min 10 %
Boil Mosaic 25 g 20 min 10 %
Aroma (end of boil) Lemon drop 15 g 8 min 4.6 %
Whirlpool Mosaic 10 g 1 min 10 %
Dry Hop Lemon drop 25 g 7 day(s) 4.6 %

Yeasts

Name Type Form Amount Laboratory
Mangrove Jack's M42 New World Strong Ale Ale Dry 10 g Mangrove Jack's

Extras

Type Name Amount Use for Time
Fining Mech irlandzki 5 g Boil 15 min

Notes

  • Slody palone na 8 minut przed podgrzewaniem na 72 stopnie
    Oct 6, 2016, 10:04 AM

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