diff --git a/README.md b/README.md
index 8f3654f..7527e22 100644
--- a/README.md
+++ b/README.md
@@ -12,6 +12,6 @@ Baierdorf is a small village near Ravelsbach in Lower Austria, where I've grown
 Therefore I call my beer "Baierdorfer" which means "from Baierdorf". [Google Maps](https://maps.app.goo.gl/FUTvDccK4rcKRJP17)
 
 ## Languages
-The recipes are written in Austrian German (de\_AT) and translatted into German and English (in the folder de\_DE and en\_GB respectively).
+The recipes are written in Austrian German (de\_AT) and translated into German and English (in the folder de\_DE and en\_GB respectively).
 
 
diff --git a/de_AT/dry-stout.md b/de_AT/dry-stout.md
index 48a0810..0ca018a 100644
--- a/de_AT/dry-stout.md
+++ b/de_AT/dry-stout.md
@@ -15,9 +15,9 @@ I moch normal 20 Liter mit am Hauptguss vo 24l und am Nochguss vo 8l.
 - Obmaischen bei 75°
 
 ## Kochplan
-- 90min Gesomtkochzeit
-- 60min 15g Hallertauer 3.7% Alphasäure
-- 30min 15g East Kent 6.3% Alphasäure
+- 60min Gesomtkochzeit
+- 60min 30g Hallertauer 3.7% Alphasäure
+- 30min 30g East Kent 6.3% Alphasäure
 
 ## Gärung
 Mit Nottingham Ale Yeast Trockenhefe ca. 5-7 Tage gären lassen, danoch im Fassl mit ~24g Zucker a poor Tog nochgärn lossn. Des Bier hot damit sehr weng Kohlensäure.