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IRISH DRY STOUT

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Batch size

  • 19 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 24.1 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 10.7
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
65 C 60 min
76 C 10 min

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Fermentables

11.4 BLG
4.6% ABV
34.9 SRM
Type Name Amount Yield EBC
Grain Słód pale ale Viking Malt (Strzegom) 3 kg 65.2% 80 % 6
Grain Płatki jęczmienne 1 kg 21.7% 70 % 4
Grain Jęczmień prażony Viking Malt (Strzegom) 0.5 kg 10.9% 78 % 1050
Grain Słód Carafa® Special Malt typ III Weyermann® 0.1 kg 2.2% 1 % 1400
Sum 4.6 kg

Hops

35 IBU

Bitterness ratio 0.76 Very bitter

Use for Name Amount Time Alpha acid
Boil East Kent Goldings 35 g 60 min 5.8 %
Boil East Kent Goldings 25 g 20 min 5.8 %

Yeasts

Name Type Form Amount Laboratory
Fermentis Safale S-04 Ale Dry 11.5 g Fermentis Safale

Extras

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

Notes

  • carafa special III na mash out;
    schłodzenie brzeczki do temp. 15-16°C;
    fermentacja - temperatura piwa w głównej fazie fermentacji 16-17°C, dojrzewanie w temp. 18-19°C;
    przed rozlewem 2-dniowy cold crash;
    rozlew - poziom nasycenia 1,6-1,7 vol.;
    refermentacja - 14 dni

    profil wody (ppm): Ca 75-125; Mg 20; SO4 50-100; Cl 100-150; Alk. całk. 100-150; RA 50-100
    Jul 3, 2019, 11:15 PM

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