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#66 Bitter

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 17 %/h
    Evaporation rate
  • 28.5 liter(s)
    Boil size
  • 17 %
    Boil loss
  • 10.2
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 14.4 liter(s)
    Mash size
  • 19.2 liter(s)
    Total mash volume

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Fermentables

11.9 BLG
4.8% ABV
7.7 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 2.5 kg 52.1% 80 % 5
Grain Golden ale Viking malt 2 kg 41.7% 78 % 10
Grain Strzegom Karmel 150 0.3 kg 6.3% 75 % 150
Sum 4.8 kg

Hops

22 IBU

Bitterness ratio 0.46 Balanced

Use for Name Amount Time Alpha acid
Boil Challenger 30 g 60 min 7 %
Aroma (end of boil) Fuggles 30 g 0 min 4.5 %

Yeasts

Name Type Form Amount Laboratory
Lalleemand nottingham Ale Slant 200 ml ---

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