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DRY STOUT

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Batch size

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

Mash information

  • 75 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 16.1 liter(s)
    Mash size
  • 20.7 liter(s)
    Total mash volume

Steps

Temp Time
65 C 60 min
76 C 10 min

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Fermentables

11 BLG
4.4% ABV
42.3 SRM
Type Name Amount Yield EBC
Grain Słód pale ale Viking Malt (Strzegom) 3.5 kg 76.1% --- % 5
Grain Płatki jęczmienne 0.4 kg 8.7% --- % 4
Grain Jęczmień prażony Viking Malt (Strzegom) 0.4 kg 8.7% --- % 1300
Grain Słód Carafa® Special Malt typ III Weyermann® 0.3 kg 6.5% 1 % 1400
Sum 4.6 kg

Hops

39 IBU

Bitterness ratio 0.89 Very bitter

Use for Name Amount Time Alpha acid
Boil East Kent Goldings 30 g 60 min 6.3 %
Boil East Kent Goldings 30 g 30 min 6.3 %

Yeasts

Name Type Form Amount Laboratory
Fermentis Safale US-05 Ale Dry 11.5 g Fermentis Safale

Extras

Type Name Amount Use for Time
Fining Whirlfloc T 1.25 g Boil 5 min

Notes

  • słód carafa special na mash out;
    schłodzenie brzeczki do temp. 15-16°C;
    fermentacja - temperatura piwa w głównej fazie fermentacji 16-17°C, dojrzewanie w temp. 18-19°C;
    przed rozlewem 2-dniowy cold crash;
    rozlew - poziom nasycenia 1,9-2,0 vol.;
    refermentacja - 14 dni

    profil wody (ppm): Ca 75-125; Mg 20; SO4 50-100; Cl 100-150; Alk. całk. 100-150; RA 50-100
    Jul 3, 2019, 11:15 PM

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