Dry Stout Pgina 1 de 2

Dry Stout
Dry Stout (13 A)
Type: Tudo Gro Date: 30 Nov 2017
Batch Size: 20,50 l Brewer: Bronco
Boil Size: 26,00 l Asst Brewer: Felipe Veronese
Boil Time: 60 min Equipment: Biab Klenio 20L
End of Boil Vol: 22,00 l Efficiency: 65,00 %
Final Bottling Vol: 19,70 l Est Mash Efficiency: 71,3 %
Fermentation: Ale, Stage Taste Rating: 30,0
Taste Notes:
Prepare for Brewing
Criar ativao de levedura com porcentagem de mosto
Clean and Prepare Brewing Equipment
Total Water Needed: 28,63 l
Mash Water Acid:

Mash or Steep Grains

Ingredientes da Mostura
Qtd Nome Tipo # %/IBU
3,02 kg Pale Malt - Maris Otter Blend - Muntons (5,7 EBC) Gro 1 70,2 %
0,60 kg Amber Malt - Muntons (68,0 EBC) Gro 2 13,9 %
0,30 kg Crystal Dark - Muntons (424,9 EBC) Gro 3 7,0 %
0,15 kg Barley, Flaked (3,3 EBC) Gro 4 3,5 %
0,13 kg BlackSwaenBarley (1126,8 EBC) Gro 5 3,1 %
0,10 kg Black Malt - Muntons (1150,0 EBC) Gro 6 2,3 %
Etapas da Mostura
Nome Descrio Temperatura Durao
Saccharification Adicionar 22,63 l de gua a 68,8 C 64,5 C 90 min

Sparge Water Acid:

Remover gros, e preparar para a fervura do mosto
Add water to achieve boil volume of 26,00 l
Estimated pre-boil gravity is 1,035 SG

Ingredientes da Fervura
Qtd Nome Tipo # %/IBU
18,00 g Target [9,00 %] - Fervura 60,0 min Lpulo 7 20,9 IBUs
30,00 g Fuggles [4,10 %] - Fervura 20,0 min Lpulo 8 9,6 IBUs

Estimated Post Boil Vol: 22,00 l and Est Post Boil Gravity: 1,040 SG

Cool and Transfer Wort

Cool wort to fermentation temperature
Transfer wort to fermenter
Add water if needed to achieve final volume of 20,50 l

Pitch Yeast and Measure Gravity and Volume

Ingredientes da Fermentao
Qtd Nome Tipo # %/IBU
2,0 pkg Safale American (DCL/Fermentis #US-05) [50,28 ml] Levedura 9 -

Measure Actual Original Gravity _______ (Target: 1,040 SG)

Measure Actual Batch Volume _______ (Target: 20,50 l)

file:///C:/Users/Klenio/Documents/BeerSmith2/Reports/bsxtmp_13345.htm 03/12/2017
Dry Stout Pgina 2 de 2
Add water if needed to achieve final volume of 20,50 l

Fermentation
30 Nov 2017 - Fermentao Primria (7,00 dias a 18,0 C terminando em 18,0 C)
07 Dec 2017 - Fermentao Secundria (10,00 dias a 5,0 C terminando em 5,0 C)
17 Dec 2017 - Fermentao Terciria (5,00 dias a 0,5 C terminando em 0,5 C)

Dry Hop and Bottle/Keg

Measure Final Gravity: _________ (Estimate: 1,007 SG)
Date Bottled/Kegged: 22 Dec 2017 - Carbonation: Engarrafar com 105,44 g Table Sugar
Age beer for 15,00 days at 26,0 C
06 Jan 2018 - Drink and enjoy!

Notes

file:///C:/Users/Klenio/Documents/BeerSmith2/Reports/bsxtmp_13345.htm 03/12/2017