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Dry Stout #1

0
  • 11.9
    Gravity BLG
  • 37
    IBU
  • 5.1 %
    ABV
  • 40
    SRM
  • All Grain
    Type
  • ---
    Style
  • Mariusss
    Brewer
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Batch size

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

Mash information

  • 72 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 9.3 liter(s)
    Mash size
  • 12.4 liter(s)
    Total mash volume

Steps

Temp Time
64 C 90 min
75 C 10 min

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Fermentables

11.9 BLG
5.1% ABV
40 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale Malt 2 kg 80 % 15
Grain Viking Munich Malt Light 0.7 kg 78 % 41
Grain Viking Roasted Barley 0.25 kg 70 % 2934
Grain Chocolate Wheat (Weyermann) 0.15 kg 75.74 % 2180
Sum 3.1 kg

Hops

37 IBU

Bitterness ratio ---

Use for Name Amount Time Alpha acid
Boil Horizon 20 g 30 min 12 %
Boil Horizon 10 g 10 min 12 %

Yeasts

Name Type Form Amount Laboratory
Irlandzkie Ciemności Ale Liquid ml Fermentum Mobile

Extras

Type Name Amount Use for Time
Water Agent Chlorek Wapnia 8.59 g Mash 60 min
Water Agent Sól 4.04 g Mash 60 min
Water Agent Siarczan Magnezu (MgSO4) 2.17 g Mash 60 min
Fining Whirlfloc Tablet 400 g Boil 15 min

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