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Batch size

  • 24 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 31.7 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 9.5
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 85 %
    Mash efficiency
  • 4 liter(s) / kg
    Liquor-to-grist ratio
  • 18 liter(s)
    Mash size
  • 22.5 liter(s)
    Total mash volume

Steps

Temp Time
65 C 60 min

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Fermentables

10.2 BLG
4.1% ABV
2.4 SRM
Type Name Amount Yield EBC
Grain Briess - Pilsen Malt 4 kg 88.9% 80.5 % 2
Grain Vienna Malt 0.5 kg 11.1% 78 % 8
Sum 4.5 kg

Hops

21 IBU

Bitterness ratio 0.51 Bitter

Use for Name Amount Time Alpha acid
Boil Mosaic 13 g 60 min 10 %
Boil Mosaic 13 g 15 min 10 %
Boil Mosaic 13 g 5 min 10 %
Aroma (end of boil) Mosaic 75 g 0 min 10 %

Yeasts

Name Type Form Amount Laboratory
Danstar - Nottingham Ale Slant 200 ml Danstar

Extras

Type Name Amount Use for Time
Water Agent 5.2 Stabiliser 15 g Mash 60 min
Fining Protafloc 4 g Boil 15 min

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