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#22 New England Pale Ale

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Batch size

  • 40 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 5 %/h
    Evaporation rate
  • 49.1 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 12.1
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 2 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 34.6 liter(s)
    Mash size
  • 44.5 liter(s)
    Total mash volume

Steps

Temp Time
68 C 60 min
72 C 10 min
78 C 2 min

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Fermentables

12.9 BLG
5.2% ABV
4.7 SRM
Type Name Amount Yield EBC
Grain Weyermann - Pale Ale Malt 7.5 kg 75.8% 85 % 7
Grain Słód pszeniczny Viking 2 kg 20.2% 82 % 5
Grain Płatki owsiane 0.4 kg 4% 85 % 3
Sum 9.9 kg

Hops

36 IBU

Bitterness ratio 0.69 Bitter

Use for Name Amount Time Alpha acid
Boil Amarillo 50 g 15 min 9.5 %
Boil Amarillo 50 g 40 min 9.5 %
Aroma (end of boil) WAI-ITI 30 g 5 min 4.1 %
Dry Hop WAI-ITI 20 g 4 day(s) 4.1 %
Dry Hop Lemon drop 50 g 4 day(s) 4.6 %

Yeasts

Name Type Form Amount Laboratory
US05 Ale Slant 200 ml sa

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