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Stout

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Batch size

  • 23 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 30.4 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11.4
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 70 %
    Mash efficiency
  • 2.5 liter(s) / kg
    Liquor-to-grist ratio
  • 15.8 liter(s)
    Mash size
  • 22.1 liter(s)
    Total mash volume

Steps

Temp Time
68 C 60 min

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Fermentables

12.4 BLG
29.9 SRM
Type Name Amount Yield EBC
Grain Weyermann - Pale Ale Malt 4.5 kg 71.4% 85 % 7
Grain Barley, Flaked 1 kg 15.9% 70 % 4
Grain Roast barley 0.5 kg 7.9% --- % 1300
Grain Acid Malt 0.3 kg 4.8% 58.7 % 6
Sum 6.3 kg

Hops

41 IBU

Bitterness ratio 0.82 Very bitter

Use for Name Amount Time Alpha acid
Boil East Kent Goldings 80 g 60 min 5.1 %
Aroma (end of boil) East Kent Goldings 20 g 10 min 5.1 %

Yeasts

Name Type Form Amount Laboratory
Danstar - Nottingham Ale Dry 11 g Danstar

Extras

Type Name Amount Use for Time
Fining Irish Moss 4 g Boil 10 min

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