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Dry stout II

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Batch size

  • 18.9 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 24 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 9.3
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
67.8 C 60 min

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Fermentables

10 BLG
4% ABV
26.9 SRM
Type Name Amount Yield EBC
Dry Extract Dry Extract (DME) - Light 0.82 kg 23.2% 95 % 16
Grain Pale Malt (2 Row) UK 1.36 kg 38.4% 78 % 6
Grain Barley, Flaked 0.91 kg 25.7% 70 % 4
Grain Briess - Black Barley 0.45 kg 12.7% 55 % 985
Sum 3.54 kg

Hops

37 IBU

Bitterness ratio 0.92 Very bitter

Use for Name Amount Time Alpha acid
Boil East Kent Goldings 56.7 g 60 min 5.1 %

Yeasts

Name Type Form Amount Laboratory
Wyeast - Irish Ale Ale Liquid 29.6 ml Wyeast Labs

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