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165 ChA

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Batch size

  • 19 liter(s)
    Expected quantity of finished beer
  • 90 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 25.2 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 17.7
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 2.7 liter(s) / kg
    Liquor-to-grist ratio
  • 21.4 liter(s)
    Mash size
  • 29.4 liter(s)
    Total mash volume

Steps

Temp Time
67 C 60 min

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Fermentables

20.2 BLG
8.9% ABV
19.4 SRM
Type Name Amount Yield EBC
Grain Pale Malt (2 Row) UK 3.2 kg 40.3% 78 % 6
Grain Wheat Malt, White 1.8 kg 22.7% 85 % 5
Grain Oats, Malted 1.1 kg 13.9% 80 % 2
Grain Munich Malt 0.68 kg 8.6% 80 % 18
Grain Brown Malt (British Chocolate) 0.68 kg 8.6% 70 % 128
Grain Fawcett - Dark Crystal 0.45 kg 5.7% 71 % 300
Grain Carafa 0.028 kg 0.4% 70 % 664
Sum 7.938 kg

Hops

36 IBU

Bitterness ratio 0.43 Balanced

Use for Name Amount Time Alpha acid
Boil Northern Brewer 28 g 90 min 7 %
Boil Northern Brewer 14 g 30 min 7 %
Boil fuggle 28 g 30 min 5 %
Boil East Kent Goldings 14 g 10 min 5 %

Yeasts

Name Type Form Amount Laboratory
Wyeast - Belgian Abbey II Ale Liquid 10 ml Wyeast Labs

Extras

Type Name Amount Use for Time
Spice kolendra 30 g Boil 30 min

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