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Dry Stout

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Batch size

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

Mash information

  • 75 %
    Mash efficiency
  • 4 liter(s) / kg
    Liquor-to-grist ratio
  • 18.2 liter(s)
    Mash size
  • 22.8 liter(s)
    Total mash volume

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Fermentables

11 BLG
4.4% ABV
28.7 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 3 kg 65.9% 80 % 5
Grain Barley, Flaked 0.5 kg 11% 70 % 4
Grain Monachijski 0.5 kg 11% 80 % 16
Grain Chocolate Malt (UK) 0.25 kg 5.5% 73 % 887
Grain Black Barley (Roast Barley) 0.3 kg 6.6% 55 % 985
Sum 4.55 kg

Hops

30 IBU

Bitterness ratio 0.68 Bitter

Use for Name Amount Time Alpha acid
Boil Fuggles 65 g 60 min 3.9 %

Yeasts

Name Type Form Amount Laboratory
wyeast - danny's favourite Ale Liquid 1100 ml wyeat

Extras

Type Name Amount Use for Time
Fining whirfloc 0.5 g Boil 15 min
Water Agent węglan wapnia 7 g Boil 60 min

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