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The Cure from Cork

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Batch size

  • 15 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 15 %/h
    Evaporation rate
  • 19.3 liter(s)
    Boil size
  • 5 %
    Boil loss
  • 9
    Pre-boil gravity BLG
  • 7 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 72 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 8.1 liter(s)
    Mash size
  • 10.8 liter(s)
    Total mash volume

Steps

Temp Time
66 C 45 min
76 C 15 min

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Fermentables

10.5 BLG
4.2% ABV
28.7 SRM
Type Name Amount Yield EBC
Grain Strzegom Pale Ale 2.3 kg 76.7% 79 % 6
Sugar Cane (Beet) Sugar 0.3 kg 10% 100 % 0
Grain Strzegom Karmel 300 0.05 kg 1.7% 70 % 299
Grain Strzegom Czekoladowy 1200 0.1 kg 3.3% 68 % 1202
Grain Jęczmień palony 0.25 kg 8.3% 55 % 985
Sum 3 kg

Hops

37 IBU

Bitterness ratio 0.88 Very bitter

Use for Name Amount Time Alpha acid
Boil Target 25 g 60 min 9 %

Yeasts

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

Notes

  • http://beerandwinejournal.com/dry-stout-recipes/

    Make yeast starter 2 days before brewing. Crush dark grains separately from pale malt. (You will likely need to tighten the mill gap a bit for the smaller dark grains.) Mash grains at 66 °C in 7.3 L of brewing liquor for 45 minutes. Mash out to 76 °C. Recirculate wort, then begin running off. Sparge until final runnings drop below 1.008 (or pH rises about 5.8) or until runnings taste exceedingly astringent. Add water to make pre-boil volume of 25 L. Boil wort hard for 90 minutes, adding hops at times indicated. Stir in sugar and yeast nutrients for final 15 minutes of the boil. Cool wort and rack to fermenter. Aerate well, pitch yeast and ferment at 21 °C. Keg or bottle condition. (You can keg this and push with nitrogen if you like, but I think it tastes better with “normal” (CO2) bubbles.
    Feb 6, 2018, 2:21 PM

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