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First Dry Stout

0
  • 11.2
    Gravity BLG
  • 35
    IBU
  • 4.5 %
    ABV
  • 32.4
    SRM
  • All Grain
    Type
  • Dry Stout
    Style
  • Fadwick
    Brewer
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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
  • 10.2
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
69 C 90 min
76 C 10 min

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Fermentables

11.2 BLG
4.5% ABV
32.4 SRM
Type Name Amount Yield EBC
Grain Viking Pilsner malt 2.9 kg 69% 82 % 4
Grain Viking Munich Malt 0.8 kg 19% 78 % 18
Grain Jęczmień palony 0.3 kg 7.1% 55 % 1200
Grain Strzegom Barwiący 0.2 kg 4.8% 68 % 1300
Sum 4.2 kg

Hops

35 IBU

Bitterness ratio 0.78 Very bitter

Use for Name Amount Time Alpha acid
Boil Marynka 30 g 60 min 10 %

Yeasts

Name Type Form Amount Laboratory
Safale S-04 Ale Dry 11.5 g Safale

Notes

  • That was my first batch that I've ever brewed, somewhere around of the 2015. Unfortunately, I can't find my journal, so maybe in the future I will expand my notes. Anyway, it wasn't that bad for the first beer, but I wasn't controlling the temperature of the fermentation. In my opinion, the temperature in the fermenting bucket was easily reaching 24-25C. It was over carbonated (I used 4 grams of sugar), but maybe this batch was infected (I couldn't resist to not to open the bucket and to just look at it). Beer foam was almost non existing.
    Dec 7, 2020, 1:30 PM

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