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Dry Stout #1

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Batch size

  • 24 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 30.4 liter(s)
    Boil size
  • 5 %
    Boil loss
  • ---
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 1 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 18.4 liter(s)
    Mash size
  • 23.6 liter(s)
    Total mash volume

Steps

Temp Time
67 C 60 min
78 C 5 min

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Fermentables

10.7 BLG
41.2 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 4 kg 76.2% 80 % 5
Grain Strzegom Czekoladowy ciemny 0.25 kg 4.8% 68 % 1200
Grain Weyermann - Carafa III 0.25 kg 4.8% 70 % 1400
Grain Weyermann Specjal W 0.5 kg 9.5% 68 % 300
Grain Weyermann - Carafa II 0.25 kg 4.8% 70 % 1150
Sum 5.25 kg

Hops

25 IBU

Bitterness ratio 0.58 Bitter

Use for Name Amount Time Alpha acid
Boil Flyer 15 g 60 min 11.4 %
Boil Flyer 15 g 15 min 11.4 %

Yeasts

Name Type Form Amount Laboratory
Safale S-04 Ale Dry 15 g Fermentis

Extras

Type Name Amount Use for Time
Water Agent Gips piwowarski 8 g Boil 80 min
Fining Mech irlandzki 5 g Boil 15 min

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