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Dry Stout

0
  • 11
    Gravity BLG
  • 31
    IBU
  • 4.4 %
    ABV
  • 33.4
    SRM
  • All Grain
    Type
  • Dry Stout
    Style
  • Fadwick
    Brewer
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Batch size

  • 12 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 15.2 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 9.5
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
67 C 90 min
72 C 20 min
76 C 10 min

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Fermentables

11 BLG
4.4% ABV
33.4 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 1.6 kg 56.3% 80 % 5
Grain Fawcett - Pszeniczny Czekoladowy 0.12 kg 4.2% 73 % 1001
Grain Strzegom Monachijski typ II 0.6 kg 21.1% 79 % 22
Słód Monachijski Ciemny Viking Malt
Grain Jęczmień palony 0.22 kg 7.7% 55 % 1200
Grain Płatki owsiane 0.3 kg 10.6% 85 % 3
Sum 2.84 kg

Hops

31 IBU

Bitterness ratio 0.7 Bitter

Use for Name Amount Time Alpha acid
Boil Target 16 g 60 min 9 %
Aroma (end of boil) Fuggles 7 g 5 min 4.5 %
Aroma (end of boil) East Kent Goldings 7 g 5 min 5.1 %

Yeasts

Name Type Form Amount Laboratory
FM13 Irlandzkie Ciemności Ale Liquid 30 ml Fermentum Mobile

Extras

Type Name Amount Use for Time
Water Agent Gips piwowarski 2.4 g Mash 120 min
Fining Mech Irlandzki 2.4 g Boil 15 min

Notes

  • Fermentation: 13 days

    Based on:
    https://wiki.piwo.org/Dry_Stout,_Adam_Wróbel_(pieron)
    Dec 7, 2020, 12:00 PM

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