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Dry Stout

0
  • 11.9
    Gravity BLG
  • 35
    IBU
  • 4.8 %
    ABV
  • 28.5
    SRM
  • All Grain
    Type
  • Dry Stout
    Style
  • Malloy
    Brewer
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Batch size

  • 24 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 31.7 liter(s)
    Boil size
  • 15 %
    Boil loss
  • 11
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 85 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 17.8 liter(s)
    Mash size
  • 22.9 liter(s)
    Total mash volume

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Fermentables

11.9 BLG
4.8% ABV
28.5 SRM
Type Name Amount Yield EBC
Grain Weyermann - Pale Ale Malt 4 kg 78.4% 85 % 7
Grain Barley, Flaked 0.5 kg 9.8% 70 % 4
Grain Weyermann - Chocolate Wheat 0.3 kg 5.9% 74 % 1100
Grain Carafa III 0.3 kg 5.9% 70 % 1034
Sum 5.1 kg

Hops

35 IBU

Bitterness ratio 0.73 Bitter

Use for Name Amount Time Alpha acid
Boil Iunga 35 g 60 min 11 %

Yeasts

Name Type Form Amount Laboratory
FM13 Irlandzkie Ciemności Ale Liquid 1000 ml Fermentum Mobile

Notes

  • do połowy piwa dodać startą, sparzoną skórkę pomarańczy (2 sztuki), oraz 100g prażonego kakaowca na ostatnie 5-7 dni fermentacji.
    Druga połowa "na czysto".
    Gęstwę odebrana do Peated FESa
    Jan 10, 2020, 11:33 AM

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