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DRY STOUT

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  • 10.7
    Gravity BLG
  • 28
    IBU
  • 4.3 %
    ABV
  • 25.7
    SRM
  • All Grain
    Type
  • Dry Stout
    Style
  • tomek_w
    Brewer
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Batch size

  • 21 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 26.5 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 9.8
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 13.5 liter(s)
    Mash size
  • 18 liter(s)
    Total mash volume

Steps

Temp Time
65 C 90 min
78 C 10 min

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Fermentables

10.7 BLG
4.3% ABV
25.7 SRM
Type Name Amount Yield EBC
Grain Viking Pilsner malt 3 kg 66.7% 82 % 4
Grain Strzegom Monachijski typ I 1 kg 22.2% 79 % 16
Grain Jęczmień palony 0.3 kg 6.7% 55 % 985
Grain Czekoladowy 0.2 kg 4.4% 60 % 788
Sum 4.5 kg

Hops

28 IBU

Bitterness ratio 0.65 Bitter

Use for Name Amount Time Alpha acid
Boil Marynka 25 g 60 min 10 %

Yeasts

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

Extras

Type Name Amount Use for Time
Flavor mech irlandzki 5 g Boil 15 min

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