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Dry Stout #3

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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
  • 16.6 liter(s)
    Mash size
  • 22.1 liter(s)
    Total mash volume

Steps

Temp Time
67 C 60 min

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Fermentables

12.9 BLG
5.2% ABV
30.5 SRM
Type Name Amount Yield EBC
Grain Weyermann - Pale Ale Malt 5 kg 90.6% 85 % 7
Grain Carafa II 0.3 kg 5.4% 70 % 1150
Grain Briess - Black Malt 0.07 kg 1.3% 55 % 1600
Grain Weyermann - Chocolate Wheat 0.15 kg 2.7% 74 % 1150
Sum 5.52 kg

Hops

37 IBU

Bitterness ratio 0.71 Bitter

Use for Name Amount Time Alpha acid
Boil Simcoe 25 g 60 min 13.2 %
Aroma (end of boil) East Kent Goldings 30 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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