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DryStout #6

0
  • 8.8
    Gravity BLG
  • 48
    IBU
  • 3.4 %
    ABV
  • 28.8
    SRM
  • All Grain
    Type
  • Dry Stout
    Style
  • Mariusss
    Brewer
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Batch size

  • 15 liter(s)
    Expected quantity of finished beer
  • 30 min
    Boil time
  • 12 %/h
    Evaporation rate
  • 18.8 liter(s)
    Boil size
  • 15 %
    Boil loss
  • 8.3
    Pre-boil gravity BLG
  • 0 %
    Trub loss
  • 3 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
66 C 75 min
75 C 10 min
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Fermentables

8.8 BLG
3.4% ABV
28.8 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale Malt 2 kg 71.7% 80 % 7
Grain Barley, Flaked 0.49 kg 17.6% 70 % 3
Grain Viking Roasted Barley 0.2 kg 7.2% 70 % 1489
Grain Chocolate Wheat Malt 0.1 kg 3.6% 71 % 1066
Sum 2.79 kg

Hops

48 IBU

Bitterness ratio 1.37 Very bitter

Use for Name Amount Time Alpha acid
Boil Magnat 30 g 30 min 10 %
Boil East Kent Goldings (EKG) 10 g 15 min 4.6 %
Boil Fuggles 10 g 10 min 4.5 %
Boil Magnat 10 g 5 min 10 %

Yeasts

Name Type Form Amount Laboratory
FM53 Voss Kveik Ale Liquid 150 ml Fermentum Mobile

Extras

Type Name Amount Use for Time
Water Agent Chlorek Wapnia 7.74 g Mash 60 min
Water Agent Sól 3.63 g Mash 60 min
Water Agent Siarczan Magnezu (MgSO4) 1.72 g Mash 60 min
Water Agent Phosphoric Acid 85% 1.59 g Mash 60 min

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