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#21 Dry stout

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Batch size

  • 9 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 20 %/h
    Evaporation rate
  • 12.4 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 8.5
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 90 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 4.3 liter(s)
    Mash size
  • 5.7 liter(s)
    Total mash volume

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Fermentables

10 BLG
4% ABV
27.5 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 1 kg 50% 80 % 5
Grain Płatki jęczmienne 0.215 kg 10.8% 60 % 3
Grain Żytni Czekoladowy 0.09 kg 4.5% 73 % 1150
Grain Jęczmień palony 0.1 kg 5% 55 % 985
Grain Weyermann - Carafa II 0.025 kg 1.3% 70 % 837
Adjunct Masa makowa 0.57 kg 28.5% 19 % ---
Sum 2 kg

Hops

23 IBU

Bitterness ratio 0.57 Bitter

Use for Name Amount Time Alpha acid
Boil Styrian Golding 25 g 60 min 3.4 %

Yeasts

Name Type Form Amount Laboratory
Mangrove Jack's M12 Voss Kveik Ale Dry 10 g ---

Extras

Type Name Amount Use for Time
Water Agent Sól 3 g Mash ---
Water Agent Soda oczyszczona 1.5 g Mash ---

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