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  3. Dry Stout - Warsztaty 6.04.2024

Dry Stout - Warsztaty 6.04.202...

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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
  • 10.2
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 13.2 liter(s)
    Mash size
  • 17.6 liter(s)
    Total mash volume

Steps

Temp Time
67 C 70 min

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Fermentables

11.2 BLG
4.5% ABV
28.1 SRM
Type Name Amount Yield EBC
Grain BESTMALZ - Bestt Pale Ale 3 kg 68.2% 80.5 % 6
Grain Strzegom Monachijski typ I 0.4 kg 9.1% 79 % 16
Grain płatki jęczmienne 0.5 kg 11.4% 60 % 4
Grain Fawcett - Pszeniczny Czekoladowy 0.3 kg 6.8% 73 % 1001
Grain Jęczmień palony 0.2 kg 4.5% 55 % 985
Sum 4.4 kg

Hops

32 IBU

Bitterness ratio 0.71 Bitter

Use for Name Amount Time Alpha acid
Boil Magnum 25 g 60 min 10 %
Boil East Kent Goldings 30 g 5 min 4 %

Yeasts

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

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