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Smoked Dry Stout

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 15 %/h
    Evaporation rate
  • 27.6 liter(s)
    Boil size
  • 15 %
    Boil loss
  • 10.2
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
67 C 60 min
72 C 20 min
78 C 10 min

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Fermentables

11.7 BLG
4.7% ABV
39.7 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 1.5 kg 28% 80 % 5
Grain Słód Wędzony Steinbach 1.4 kg 26.2% 80 % 5
Grain Grodziski pszeniczny wędzony dębem 0.5 kg 9.3% 80 % 3
Grain Słód owsiany Fawcett 0.5 kg 9.3% 61 % 5
Grain Płatki jęczmienne 0.25 kg 4.7% 50 % 4
Grain Jęczmień palony 0.25 kg 4.7% 55 % 985
Grain Strzegom Czekoladowy 400 0.45 kg 8.4% 68 % 400
Grain Weyermann - Carafa II 0.2 kg 3.7% 70 % 837
Grain Black (Patent) Malt 0.3 kg 5.6% 55 % 985
Sum 5.35 kg

Hops

27 IBU

Bitterness ratio 0.57 Bitter

Use for Name Amount Time Alpha acid
Boil Mosaic 20 g 60 min 12.3 %

Yeasts

Name Type Form Amount Laboratory
hothead Ale Liquid 100 ml Omega

Extras

Type Name Amount Use for Time
Fining whirlfloc 12.5 g Boil 10 min
Water Agent chlorek wapnia 2 g Boil 10 min
Water Agent kwas fosforowy 5 g Mash 60 min

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