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Belgian Amber Abbey

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Batch size

  • 38 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 48.1 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 12.6
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 2.6 liter(s) / kg
    Liquor-to-grist ratio
  • 26 liter(s)
    Mash size
  • 36 liter(s)
    Total mash volume

Steps

Temp Time
66 C 60 min
76 C 1 min

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Fermentables

13.8 BLG
5.7% ABV
7 SRM
Type Name Amount Yield EBC
Grain Pilzneński 6 kg 60% 85 % 4
Grain Monachijski 3 kg 30% 85 % 16
Grain Abbey Malt Weyermann 1 kg 10% 75 % 45
Sum 10 kg

Hops

21 IBU

Bitterness ratio 0.37 Balanced

Use for Name Amount Time Alpha acid
Boil Hersbrucker 75 g 60 min 3 %
Aroma (end of boil) Hersbrucker 75 g 15 min 3 %
Aroma (end of boil) Styrian Golding 60 g 5 min 3.6 %

Yeasts

Name Type Form Amount Laboratory
Mangrove Jack's M47 Belgian Abbey Ale Dry 10 g Mangrove Jack's

Notes

  • Rozcieńczyć do 13.1.
    Fermentować 21 stopni Celsjusza.
    Oct 2, 2022, 7:18 PM

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