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Dry Stout

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Batch size

  • 22 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 27.8 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 95 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 12.7 liter(s)
    Mash size
  • 16.9 liter(s)
    Total mash volume

Steps

Temp Time
66 C 60 min
72 C 15 min
78 C 15 min

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Fermentables

11.9 BLG
4.8% ABV
27.3 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 2.5 kg 59.1% 80 % 5
Grain Monachijski 1 kg 23.6% 80 % 16
Grain Jęczmień palony 0.3 kg 7.1% 55 % 985
Grain Weyermann - Pszeniczny Czekoladowy 0.23 kg 5.4% 73 % 1001
Grain Płatki owsiane 0.2 kg 4.7% 85 % 3
Sum 4.23 kg

Hops

34 IBU

Bitterness ratio 0.71 Bitter

Use for Name Amount Time Alpha acid
Boil Iunga 35 g 60 min 9.5 %

Yeasts

Name Type Form Amount Laboratory
FM54 Gorączka kalifornijska Ale Slant 100 ml Fermentum Mobile

Extras

Type Name Amount Use for Time
Water Agent węglan wapnia 15 g Mash 60 min

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