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Dry Stout #2

0
  • 10.7
    Gravity BLG
  • 42.7
    IBU
  • 4.5 %
    ABV
  • 40
    SRM
  • All Grain
    Type
  • ---
    Style
  • Mariusss
    Brewer
Print

Batch size

  • 14 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 12 %/h
    Evaporation rate
  • 18.41 liter(s)
    Boil size
  • 15 %
    Boil loss
  • ---
    Pre-boil gravity BLG
  • 0 %
    Trub loss
  • 3 %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 7.47 liter(s)
    Mash size
  • 9.96 liter(s)
    Total mash volume

Steps

Temp Time
64 C 90 min
75 C 10 min

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Fermentables

10.7 BLG
4.5% ABV
40 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale Malt 1.4 kg 80 % 15
Grain Viking Munich Malt Light 0.5 kg 78 % 41
Grain Oats, Flaked 0.25 kg 80 % 4
Grain Carafa III 0.19 kg 70 % 2758
Grain Chocolate Wheat (Weyermann) 0.15 kg 75.74 % 2180
Sum 2.49 kg

Hops

42.7 IBU

Bitterness ratio ---

Use for Name Amount Time Alpha acid
Boil Marynka 15 g 60 min 11.5 %
Boil Goldings, East Kent 10 g 30 min 5 %
Boil East Kent Goldings (EKG) 10 g 15 min 5 %
Boil Goldings, East Kent 10 g 5 min 5 %

Yeasts

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

Extras

Type Name Amount Use for Time
Water Agent Chlorek Wapnia 7.83 g Mash 60 min
Water Agent Sól 3.68 g Mash 60 min
Water Agent Siarczan Magnezu (MgSO4) 1.98 g Mash 60 min
Water Agent Phosphoric Acid 85% 1 g Mash 60 min
Fining Whirlfloc Tablet 400 g Boil 15 min

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