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  3. Dry Stout 10.06.2023 r.

Dry Stout 10.06.2023 r.

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Batch size

  • 22.5 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 5 %/h
    Evaporation rate
  • 27.2 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
67 C 60 min

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Fermentables

11.4 BLG
4.6% ABV
29.2 SRM
Type Name Amount Yield EBC
Grain Viking Munich Malt 4.5 kg 84.9% 78 % 18
Grain Strzegom Czekoladowy 1200 0.5 kg 9.4% 68 % 1000
Grain Weyermann Caramunich 3 0.3 kg 5.7% 76 % 150
Sum 5.3 kg

Hops

38 IBU

Bitterness ratio 0.83 Very bitter

Use for Name Amount Time Alpha acid
Boil Iunga 25 g 60 min 11 %
Aroma (end of boil) Chinook 20 g 10 min 13 %

Yeasts

Name Type Form Amount Laboratory
us-5 Ale Dry 11.5 g Wyeast Labs

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