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#37 Dry Stout

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Batch size

  • 10 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 12.7 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 9.8
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 70 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 7 liter(s)
    Mash size
  • 9.4 liter(s)
    Total mash volume

Steps

Temp Time
66 C 60 min

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Fermentables

10.5 BLG
4.2% ABV
35.4 SRM
Type Name Amount Yield EBC
Grain Briess - Pilsen Malt 1.65 kg 70.5% 80.5 % 3
Grain Barley, Flaked 0.35 kg 15% 70 % 4
Grain Simpsons - Roasted Barley 0.24 kg 10.3% 60 % 1084
Grain Weyermann - Dehusked Carafa III 0.1 kg 4.3% 60 % 1024
Sum 2.34 kg

Hops

31 IBU

Bitterness ratio 0.74 Bitter

Use for Name Amount Time Alpha acid
Boil Iunga 12 g 60 min 11 %

Yeasts

Name Type Form Amount Laboratory
West Yorkshire Ale Slant 100 ml Wyeast

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