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Dry Stout #2

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Batch size

  • 22.5 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 15 %/h
    Evaporation rate
  • 29.8 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11.2
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
67 C 60 min
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Fermentables

12.6 BLG
5.1% ABV
30.2 SRM
Type Name Amount Yield EBC
Grain Weyermann - Pale Ale Malt 5 kg 90.9% 85 % 7
Grain Chocolate 0.3 kg 5.5% 73 % 1000
Grain Black (Patent) Malt 0.2 kg 3.6% 55 % 1600
Sum 5.5 kg

Hops

37 IBU

Bitterness ratio 0.73 Bitter

Use for Name Amount Time Alpha acid
Boil Simcoe 25 g 60 min 13.3 %
Aroma (end of boil) East Kent Goldings 25 g 10 min 5.1 %

Yeasts

Name Type Form Amount Laboratory
Wyeast - 1084 Irish Ale Ale Slant 200 ml Wyeast Labs

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