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Dry Stout - Przykładowa recept...

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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
  • 9.5
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 13.2 liter(s)
    Mash size
  • 17.6 liter(s)
    Total mash volume

Steps

Temp Time
67 C 70 min

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Fermentables

10.5 BLG
4.2% ABV
28 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 2.8 kg 63.6% 80 % 5
Grain Strzegom Monachijski typ I 0.6 kg 13.6% 79 % 16
Grain płatki jęczmienne 0.5 kg 11.4% 60 % 4
Grain Strzegom Czekoladowy ciemny 0.3 kg 6.8% 68 % 1000
Grain Jęczmień palony 0.2 kg 4.5% 55 % 985
Sum 4.4 kg

Hops

38 IBU

Bitterness ratio 0.9 Very bitter

Use for Name Amount Time Alpha acid
Boil Marynka 30 g 60 min 10 %
Boil East Kent Goldings 20 g 5 min 4 %

Yeasts

Name Type Form Amount Laboratory
Danstar - Nottingham Ale Dry 11.5 g Danstar

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