• Favorite
  • Discuss
  • Subscribe


Dry Stout • Partial Mash • 100 L

Rava Strong Ale

1,5kg of 3kg flakes roasted to crystal coulor

November 13, 2013 at 05:34pm

0.0/5.0 0 ratings

Ingredients (Partial Mash100 L)

  • 11 kg Pale Ale 2RS Malt; Castle Malting

    Pale Ale 2RS Malt; Castle Malting

    Features: Belgian light-coloured base malt. Kilning at up to 90-95°C. Usage: Pale ale styles and bitter beers, most traditional English beer styles. Can be used up to 100% of the grist. Characteristics: Usually used as a base malt or in combination with Pilsen 2RS malt to impart a richer malt flavor and additional color. Being deeper in colour, this malt can add a golden hue to the wort. It is used with strong yeasts to produce amber and bitter beers. Pale ale malt is kilned longer and is usually better modified, giving a more pronounced flavour than Pilsen 2RS. The enzymes in Pale ale malt can support the use of non-enzymatic specialty malts.

  • 1 kg Chocolate Malt; Castle Malting

    Chocolate Malt; Castle Malting

    Features: Belgian chocolate malt. Torrefied at 220°C and then quickly cooled when the desired colour is reached. Usage: Brown, strong, darker and black beers, such as porters, stouts and brown ales. Recommended proportion: 7%. Characteristics: Chocolate malt is a highly roasted malt with a deep brown colour. This is where its name comes from. Chocolate malt is used to adjust the colour of beer and imparts a nutty, toasted flavour. Chocolate Malt shares many of the characteristics of Black Malt but is less bitter flavour than Black malt and is by 200 EBC lighter than Black, because it is roasted for a slightly shorter period of time and end temperatures are not so high.

  • 1 kg Roasted Barley

    Roasted Barley

    Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.

  • 1 kg Black Malt; Castle Malting

    Black Malt; Castle Malting

    Features: Malt Black 1500 EBC. The darkest malted barley. Torrefied at up to 230°C. Usage: Very coloured beers, stouts and porters. Recommended proportion: 3% - 6%. Characteristics: Enhances the aroma of character beers, by producing a more stringent flavour than with other coloured malts. Imparts a slight burnt or smoky flavour.

  • 3 kg Amber Liquid; Alexanders

    Amber Liquid; Alexanders

    Amber is used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.

  • 1 kg Barley Flaked

    Barley Flaked

    Helps head retention, imparts creamy smoothness. For porters and stouts.

  • 1 kg Oats Flaked

    Oats Flaked

    Belgian White Ale(wit), other specialty beers.

  • 1 kg Wheat Raw

    Wheat Raw

    Contributes glyco-proteins to enhance foam stability.

  • 80 g Magnum - 12.5 AA% pellets; boiled 60 min


    A West Coast hop with high Alpha Acid. Excellent bittering hop.

  • Wyeast 1084 Irish Ale™

    Wyeast 1084 Irish Ale™

    Slight residual diacetyl and fruitiness; great for stouts. Clean, smooth, soft and full-bodied.

Style (BJCP)

Category: 13 - Stout

Subcategory: A - Dry Stout

Range for this Style
Original Gravity: 1.043 1.036 - 1.050
Terminal Gravity: 1.009 1.007 - 1.011
Color: 28.2 SRM 25 - 40
Alcohol: 4.5% ABV 4% - 5%
Bitterness: 34.8 IBU 30 - 45


Post a Comment

Subscribe to this discussion.