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#053 Dry Stout

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Batch size

  • 19 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 9 %/h
    Evaporation rate
  • 27.4 liter(s)
    Boil size
  • 22 %
    Boil loss
  • 11.2
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • --- %
    Dry hopping loss

Mash information

  • 82 %
    Mash efficiency
  • 4 liter(s) / kg
    Liquor-to-grist ratio
  • 20.8 liter(s)
    Mash size
  • 26 liter(s)
    Total mash volume

Steps

Temp Time
65 C 70 min
78 C 10 min

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Fermentables

12.1 BLG
4.9% ABV
37.7 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 3.6 kg 69.2% 80 % 5
Grain płatki jęczmienne 0.4 kg 7.7% 60 % 4
Grain Płatki owsiane 0.3 kg 5.8% 60 % 3
Grain Jęczmień palony 0.6 kg 11.5% 55 % 985
Grain Viking Czekoladowy ciemny 0.3 kg 5.8% 67 % 900
Sum 5.2 kg

Hops

33 IBU

Bitterness ratio 0.67 Bitter

Use for Name Amount Time Alpha acid
Boil East Kent Goldings 42 g 60 min 5.7 %
Boil Styrian Golding 30 g 30 min 3.6 %

Yeasts

Name Type Form Amount Laboratory
FM13 Irlandzkie Ciemności Ale Liquid 1000 ml Fermentum Mobile

Extras

Type Name Amount Use for Time
Water Agent węglan wapnia (CaCO3) 4 g Mash ---
Fining whirfloc T 1.25 g Boil 10 min
Other pożywka dla drożdży Wyeast 3 g Boil 10 min

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