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Dry Stout

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Batch size

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

Mash information

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

Steps

Temp Time
66 C 70 min
70 C 10 min
77 C 5 min

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Fermentables

11.9 BLG
4.8% ABV
34.5 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 2.5 kg 73.5% 80 % 5
Grain Monachijski typ II 20-25 EBC Weyermann 0.5 kg 14.7% 80 % 20
Grain Jęczmień palony Weyermann 0.2 kg 5.9% 55 % 985
Grain Strzegom Czekoladowy ciemny Weyermann 0.2 kg 5.9% 68 % 1200
Sum 3.4 kg

Hops

23 IBU

Bitterness ratio 0.48 Balanced

Use for Name Amount Time Alpha acid
Boil Fuggles 25 g 60 min 4.5 %
Boil Fuggles 10 g 15 min 4.5 %

Yeasts

Name Type Form Amount Laboratory
FM13 Irlandzkie Ciemności Ale Liquid 1000 ml Fermentum Mobile

Extras

Type Name Amount Use for Time
Water Agent węglan wapnia 5 g Mash 60 min

Notes

  • fermentacja 15-19 C
    Jan 15, 2019, 6:41 PM

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