Laisse-toi Porter 13.A - Dry Stout

@enso - March 1, 2021


Ingredients

Amount Name Type # %/IBU
Grain icon  13.70 kg Caramel Hell/Carahell (19.7 EBC) Grain 1 84.6%
Grain icon  1.00 kg Chocolate Malt (886.5 EBC) Grain 2 6.2%
Grain icon  1.00 kg Caramel/Crystal Malt - 80L (157.6 EBC) Grain 3 6.2%
Grain icon  0.50 kg Black malt/Carafa III (1500.0 EBC) Grain 4 3.1%
Hop icon  60.0 g Admiral (15.00%) - Boil 60.00 min Hop 5 31.7 IBU
Hop icon  250.0 g Saaz (3.20%) - Flame Out 0.00 min Hop 6 0.0 IBU
Yeast icon  Yeast 1968 London ESB Ale - Wyeast Labs Yeast 7 -

Mash detail

Name Description Step temperature Step time
Mash step Mash in (Temperature) Add 50.0 l of water. Heat to 66.2 c over 30 min 65.0 c 60 min
Mash step Mash out (Temperature) Heat to 78.0 c over 15 min 78.0 c 15 min
Mash step Filtering
Mash step Fly sparge Fly sparge with 59.6 l of water at 78.0 c

Indicators

All grain - Batch size : 75.0 l

Est. original gravity: 1.046
1.036 1.050

Est. final gravity: 1.014
1.007 1.011

IBU: 31.7
30.0 45.0

Color: 76.9 EBC
49.2 78.8

ABV: 4.2%
4.00 5.00



%

Mash steps

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