PL | EN
Dry Stout 10.06.2023 r.
0-
11.4Gravity BLG
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38IBU
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4.6 %ABV
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29.2SRM
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All GrainType
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Style
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Brewer
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Base recipe
Batch size
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22.5 liter(s)Expected quantity of finished beer
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60 minBoil time
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5 %/hEvaporation rate
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27.2 liter(s)Boil size
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10 %Boil loss
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11Pre-boil gravity BLG
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5 %Trub loss
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0 %Dry hopping loss
Mash information
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75 %Mash efficiency
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3.5 liter(s) / kgLiquor-to-grist ratio
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18.6 liter(s)Mash size
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23.9 liter(s)Total mash volume
Steps
Temp | Time |
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67 C | 60 min |
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StatusBrewed
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FINISHED
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Viking Munich Malt | 4.5 kg 84.9% | 78 % | 18 |
Grain | Strzegom Czekoladowy 1200 | 0.5 kg 9.4% | 68 % | 1000 |
Grain | Weyermann Caramunich 3 | 0.3 kg 5.7% | 76 % | 150 |
Sum | 5.3 kg |
Hops
Bitterness ratio 0.83 Very bitter
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Iunga | 25 g | 60 min | 11 % |
Aroma (end of boil) | Chinook | 20 g | 10 min | 13 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
us-5 | Ale | Dry | 11.5 g | Wyeast Labs |