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Batch size

  • 9.5 liter(s)
    Expected quantity of finished beer
  • 120 min
    Boil time
  • 20 %/h
    Evaporation rate
  • 14 liter(s)
    Boil size
  • 2 %
    Boil loss
  • 14.7
    Pre-boil gravity BLG
  • 3 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 72 %
    Mash efficiency
  • 2.5 liter(s) / kg
    Liquor-to-grist ratio
  • 9.7 liter(s)
    Mash size
  • 13.5 liter(s)
    Total mash volume

Steps

Temp Time
64 C 60 min
75 C 10 min

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Fermentables

20.9 BLG
9.3% ABV
14.8 SRM
Type Name Amount Yield EBC
Grain Maris Otter Crisp 0.435 kg 11.3% 83 % 6
Grain Strzegom Karmel 150 0.2 kg 5.2% 75 % 150
Grain Munich Malt 1.2 kg 31% 80 % 18
Grain Weyermann Caramunich 3 0.13 kg 3.4% 76 % 150
Grain Carahell 0.1 kg 2.6% 77 % 26
Grain Viking Pale Ale malt 1.8 kg 46.6% 80 % 5
Sum 3.865 kg

Hops

59 IBU

Bitterness ratio 0.68 Bitter

Use for Name Amount Time Alpha acid
Boil Marynka 10 g 60 min 10 %
Boil East Kent Goldings 30 g 45 min 5.1 %
Boil Fuggles 30 g 20 min 4.5 %

Yeasts

Name Type Form Amount Laboratory
Safale S-04 Ale Dry 10.5 g Fermentis

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