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20°

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Batch size

  • 30 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 38 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 9.3
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 18 liter(s)
    Mash size
  • 24 liter(s)
    Total mash volume

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Fermentables

10 BLG
4% ABV
3.5 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 6 kg 100% 80 % 5
Sum 6 kg

Hops

56 IBU

Bitterness ratio 1.4 Very bitter

Use for Name Amount Time Alpha acid
Boil Angus 50 g 30 min 11 %
Boil Angus 50 g 15 min 11 %

Yeasts

Name Type Form Amount Laboratory
Wyeast - Lactobacillus Ale Liquid 100 ml Wyeast Labs

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