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SB1

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Batch size

  • 36 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 15 %/h
    Evaporation rate
  • 49.2 liter(s)
    Boil size
  • 7 %
    Boil loss
  • 11
    Pre-boil gravity BLG
  • 6 %
    Trub loss
  • 6 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
55 C 1 min
66 C 45 min
72 C 15 min
78 C 5 min

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Fermentables

12.9 BLG
5.2% ABV
8.5 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 8 kg 84.2% 80 % 5
Grain Strzegom Monachijski typ II 0.5 kg 5.3% 79 % 22
Grain Karmelowy Jasny 50EBC 0.4 kg 4.2% 75 % 50
Grain Pszeniczny 0.24 kg 2.5% 85 % 4
Grain caraffa 1 0.06 kg 0.6% 1 % 800
Grain Strzegom Karmel 400 0.1 kg 1.1% 70 % 400
Sugar CUKIER 0.2 kg 2.1% 100 % 0
Sum 9.5 kg

Hops

32 IBU

Bitterness ratio 0.62 Bitter

Use for Name Amount Time Alpha acid
Boil Chinook 70 g 60 min 7.6 %
Boil Chinook 5 g 5 min 8.5 %
Boil Amarillo 5 g 5 min 9.5 %

Yeasts

Name Type Form Amount Laboratory
Wyeast - 1968 London ESB Ale Ale Liquid 125 ml Wyeast Labs

Extras

Type Name Amount Use for Time
Water Agent GIPS 8 g Mash 60 min
Fining MECH IRLANDZKI 5 g Boil 15 min

Notes

  • DROZDZE WAYEST 1 WARKA
    2 WARKA IMPERIAL YEAST A10
    Jul 10, 2021, 12:07 AM

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