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SMARAGD

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 18 %/h
    Evaporation rate
  • 25.7 liter(s)
    Boil size
  • 3 %
    Boil loss
  • 10.7
    Pre-boil gravity BLG
  • 3 %
    Trub loss
  • 3 %
    Dry hopping loss

Mash information

  • 89 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 12 liter(s)
    Mash size
  • 16 liter(s)
    Total mash volume

Steps

Temp Time
66 C 60 min
75.6 C 10 min

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Fermentables

12.4 BLG
5% ABV
4.9 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 3 kg 75% 80 % 5
Grain Strzegom Monachijski typ I 0.8 kg 20% 79 % 16
Grain Karmelowy Jasny 30EBC 0.2 kg 5% 75 % 30
Sum 4 kg

Hops

39 IBU

Bitterness ratio 0.78 Very bitter

Use for Name Amount Time Alpha acid
First Wort Marynka 10 g 60 min 10 %
Boil Smaragd 20 g 30 min 8 %
Aroma (end of boil) Smaragd 30 g 5 min 8 %
Whirlpool Smaragd 25 g 15 min 8 %
Dry Hop Smaragd 25 g 5 day(s) 8 %

Yeasts

Name Type Form Amount Laboratory
US West Coast Ale Dry 10 g Gozdawa

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