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Batch size

  • 38 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 50.2 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 10.5
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 20 liter(s)
    Mash size
  • 26.6 liter(s)
    Total mash volume

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Fermentables

11 BLG
4.4% ABV
7.3 SRM
Type Name Amount Yield EBC
Grain BESTMALZ - Bestt Pale Ale 5 kg 61.3% 80.5 % 6
Liquid Extract Maris Otter Pale Ale Malt 1.5 kg 18.4% 80 % 10
Grain Abbey Castle 1 kg 12.3% 75 % 50
Grain Caramel/Crystal Malt - 30L 0.225 kg 2.8% 75 % 59
Grain Caramunich® typ I 0.18 kg 2.2% 75 % 80
Grain Biscuit Malt 0.25 kg 3.1% 79 % 50
Sum 8.155 kg

Hops

23 IBU

Bitterness ratio 0.52 Bitter

Use for Name Amount Time Alpha acid
Boil East Kent Goldings 68 g 60 min 4.5 %
Boil East Kent Goldings 28 g 20 min 4.5 %
Aroma (end of boil) East Kent Goldings 28 g 1 min 4.5 %

Yeasts

Name Type Form Amount Laboratory
WLP007 - Dry English Ale Yeast Ale Liquid 11 ml White Labs

Notes

  • 16l water set up for mashing
    pale malt, flaked oats and cookie mashed for 70 mins in 65-67 Celsius
    mashed-out in 77C, sparged with 11l of water
    14 BRIX = 13.4 blg
    after fermentation before correction: 6.7 BRIX = 6.1 blg (on refreacotmeter)
    Final Gravity = 2.7 blg
    carbonation: 1.9
    alc vol ~5,8
    Jun 8, 2018, 8:46 PM

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