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Garet BALE ver2

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 24.6 liter(s)
    Boil size
  • 5 %
    Boil loss
  • 13.3
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 2 %
    Dry hopping loss

Mash information

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

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Fermentables

14.5 BLG
6% ABV
4.4 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 4 kg 65.6% 80 % 5
Grain Płatki pszeniczne 0.8 kg 13.1% 85 % 3
Grain Płatki owsiane 0.8 kg 13.1% 85 % 3
Sugar laktoza 0.5 kg 8.2% 1 % 2
Sum 6.1 kg

Hops

21 IBU

Bitterness ratio 0.36 Balanced

Use for Name Amount Time Alpha acid
Boil Cascade PL 15 g 60 min 7.1 %
Boil Citra 20 g 10 min 11.7 %
Aroma (end of boil) Ekuanot 20 g 1 min 14 %
Dry Hop Azacca 50 g 4 day(s) 14 %

Yeasts

Name Type Form Amount Laboratory
Danstar - Nottingham Ale Dry 11 g Danstar

Extras

Type Name Amount Use for Time
Flavor pulpa brzoskwiniowa 1000 g Secondary 7 day(s)

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