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Kiwon - Rye American Stout

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 26.4 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11.4
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 17.4 liter(s)
    Mash size
  • 23.2 liter(s)
    Total mash volume

Steps

Temp Time
67 C 60 min
78 C 5 min

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Fermentables

12.6 BLG
5.1% ABV
36.6 SRM
Type Name Amount Yield EBC
Grain Colorado Pale Base Malt 3 kg 51.7% 80 % 6
Grain Strzegom Monachijski typ II 1 kg 17.2% 79 % 22
Grain Rye Malt 1 kg 17.2% 63 % 10
Grain Carafa III 0.4 kg 6.9% 70 % 1400
Grain Weyermann - Chocolate Rye 0.4 kg 6.9% 20 % 493
Sum 5.8 kg

Hops

46 IBU

Bitterness ratio 0.9 Very bitter

Use for Name Amount Time Alpha acid
Boil Citra 10 g 50 min 12 %
Boil Simcoe 10 g 50 min 13.2 %
Boil Citra 40 g 5 min 12 %
Boil Simcoe 40 g 5 min 13.2 %
Dry Hop Citra 50 g 2 day(s) 12 %
Dry Hop Simcoe 50 g 2 day(s) 13.2 %

Yeasts

Name Type Form Amount Laboratory
FM13 Irlandzkie Ciemności Ale Liquid 1500 ml Fermentum Mobile

Notes

  • Fermentacja:
    Burzliwa (7-8 dni w 18-20 st. C)
    Cicha (7-8 dni w 18-20 st. C)

    Butelkowanie:
    Syrop cukrowy na refermentacje (110 g cukru w 400 ml wody)

    Dojrzewanie piwa:
    3 tygodnie w temperaturze 16-18 st. C.

    Na zdrowie
    Aug 7, 2017, 2:11 AM

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