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Dry Stout

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Batch size

  • 10 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 25 %/h
    Evaporation rate
  • 13.8 liter(s)
    Boil size
  • 5 %
    Boil loss
  • 7.6
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 70 %
    Mash efficiency
  • 4.25 liter(s) / kg
    Liquor-to-grist ratio
  • 8.7 liter(s)
    Mash size
  • 10.8 liter(s)
    Total mash volume

Steps

Temp Time
69 C 35 min
72 C 30 min

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Fermentables

9.3 BLG
3.6% ABV
31.7 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 0.8 kg 39% 80 % 5
Grain Płatki owsiane 0.4 kg 19.5% 60 % 3
Grain Fawcett - Pale Chocolate 0.2 kg 9.8% 71 % 600
Grain Strzegom Pilzneński 0.5 kg 24.4% 80 % 4
Grain Briess - Dark Chocolate Malt 0.15 kg 7.3% 60 % 1150
Sum 2.05 kg

Hops

18 IBU

Bitterness ratio 0.49 Balanced

Use for Name Amount Time Alpha acid
Boil Izabella 10 g 60 min 6.8 %

Yeasts

Name Type Form Amount Laboratory
Danstar - Windsor Ale Ale Dry 11.5 g Danstar

Extras

Type Name Amount Use for Time
Water Agent Węglan wapnia (kreda) 7 g Mash 90 min

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