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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 90 min
    Boil time
  • 15 %/h
    Evaporation rate
  • 29.2 liter(s)
    Boil size
  • 12 %
    Boil loss
  • 8.8
    Pre-boil gravity BLG
  • 7 %
    Trub loss
  • --- %
    Dry hopping loss

Mash information

  • 72 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 13.6 liter(s)
    Mash size
  • 18.2 liter(s)
    Total mash volume

Steps

Temp Time
68 C 60 min

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Fermentables

10.7 BLG
4.3% ABV
7.7 SRM
Type Name Amount Yield EBC
Grain Weyermann - Bohemian Pilsner Malt 2.7 kg 59.5% 81 % 4
Grain Viking Pale Ale malt 1.45 kg 31.9% 80 % 5
Grain Briess - Carapils Malt 0.32 kg 7% 74 % 3
Grain Briess - Dark Chocolate Malt 0.07 kg 1.5% 60 % 827
Sum 4.54 kg

Hops

35 IBU

Bitterness ratio 0.81 Very bitter

Use for Name Amount Time Alpha acid
Boil Magnum 20 g 90 min 13.5 %
Boil Lemon drop 25 g 5 min 4.6 %
Whirlpool Lemon drop 75 g 0 min 4.6 %
Dry Hop Lemon drop 100 g 5 day(s) 4.6 %

Yeasts

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

Extras

Type Name Amount Use for Time
Fining irish moss 5 g Boil 10 min

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