PL | EN
Irish_Dry_Stout_CarpeCraft_201...
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11.7Gravity BLG
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33IBU
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4.7 %ABV
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34.1SRM
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All GrainType
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Style
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Brewer
Batch size
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23 liter(s)Expected quantity of finished beer
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70 minBoil time
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10 %/hEvaporation rate
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30.8 liter(s)Boil size
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10 %Boil loss
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10.5Pre-boil gravity BLG
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5 %Trub loss
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5 %Dry hopping loss
Mash information
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75 %Mash efficiency
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3.5 liter(s) / kgLiquor-to-grist ratio
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20.3 liter(s)Mash size
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26.1 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
63 C | 50 min |
72 C | 10 min |
78 C | 10 min |
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Strzegom Pale Ale | 2 kg 34.5% | 79 % | 6 |
Grain | Strzegom Pszeniczny | 1 kg 17.2% | 81 % | 6 |
Grain | Strzegom Monachijski typ I | 2 kg 34.5% | 79 % | 16 |
Grain | Jęczmień palony | 0.8 kg 13.8% | 55 % | 985 |
Sum | 5.8 kg |
Hops
Bitterness ratio 0.7 Bitter
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Marynka | 35 g | 60 min | 10 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
Safale US-05 | Ale | Slant | 200 ml | Fermentis |
Extras
Type | Name | Amount | Use for | Time |
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Other | ziarna kawy (opcjonalnie) | 70 g | Secondary | 8 day(s) |
Notes
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Jesli będzie gęstwa z us-05 to wybierzemy gęstwę, anizeli suche s-04. Poza tym us-05 głebiej odfermentowują a zależy nam wytrawności. Dry stout powinien byc wytrawny, dlatego tez ustawilem az 50 min przerwy maltozowej.
W dodatkach opcjonalnie zamiescilem ziarna kawy, aby podbic jeszcze aromat w dry stoucie. Jak na konkurs to czyms musi sie to piwo wyrozniac, a w dry stoucie ciezko czyms zaskoczyc, wiec moze aromatem kawy?
Sep 11, 2017, 9:42 PM