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Klasztor im JP2

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Batch size

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

Mash information

  • 75 %
    Mash efficiency
  • 3.78 liter(s) / kg
    Liquor-to-grist ratio
  • 20.8 liter(s)
    Mash size
  • 26.3 liter(s)
    Total mash volume

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Fermentables

13.3 BLG
5.5% ABV
10.6 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 3 kg 52.6% 80 % 5
Grain Abbey Castle 1 kg 17.5% 80 % 45
Grain Karmelowy Czerwony 1 kg 17.5% 75 % 59
Grain Pszeniczny 0.5 kg 8.8% 85 % 4
Adjunct Cukier Muscovado 0.2 kg 3.5% 90 % 50
Sum 5.7 kg

Hops

35 IBU

Bitterness ratio 0.65 Bitter

Use for Name Amount Time Alpha acid
Boil Izabella 40 g 60 min 6.8 %
Aroma (end of boil) Izabella 60 g 5 min 6.8 %

Yeasts

Name Type Form Amount Laboratory
Mangrove Jack's M47 Belgian Abbey Ale Dry 11 g Mangrove Jack's

Extras

Type Name Amount Use for Time
Fining whirlock 5 g Boil 20 min

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