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Irish Stout

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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
  • 9.3
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
66 C 80 min
70 C 10 min
76 C 5 min

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Fermentables

10.2 BLG
4.1% ABV
25 SRM
Type Name Amount Yield EBC
Grain Strzegom Monachijski typ I 0.8 kg 19.8% 79 % 16
Grain Viking Czekoladowy ciemny 0.25 kg 6.2% 67 % 900
Grain Maris Otter Crisp 2.8 kg 69.1% 83 % 3
Grain Jęczmień palony 0.2 kg 4.9% 55 % 985
Sum 4.05 kg

Hops

36 IBU

Bitterness ratio 0.88 Very bitter

Use for Name Amount Time Alpha acid
Boil East Kent Goldings 40 g 60 min 5.7 %
Boil East Kent Goldings 25 g 15 min 5.7 %

Yeasts

Name Type Form Amount Laboratory
WLP090 - San Diego Super Yeast Ale Liquid 70 ml White Labs

Extras

Type Name Amount Use for Time
Fining Whirlfloc 1.25 g Boil 5 min

Notes

  • Profil wody:
    Ca (wapń) -- 50-75 ppm
    \- Mg (magnez) -- 0-30 ppm
    \- Na (sód) -- 0-100 ppm
    \- Cl (chlorki) -- 50-100 ppm
    \- SO4 (siarczany) -- 50-150 ppm
    \- HCO3 (dwuwęglany) -- 80-160 ppm


    W zasadzie nie trzeba modyfikować.

    Fermentacja:
    -zadać w temp 14 C = 1 dzień
    15 C - 3 dni
    16 C - 2 dni
    20 C - 10 dni

    Drożdże starter 1.1l 10 blog - Zadać w 14 C
    Apr 3, 2025, 5:27 PM

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