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smoked malt øl

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 26.4 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 15.2
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
68 C 60 min
78 C 10 min

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Fermentables

16.6 BLG
7% ABV
12.4 SRM
Type Name Amount Yield EBC
Grain Strzegom Monachijski typ II 2 kg 28.6% 79 % 22
Grain Viking Mal Wędzony Jabłoń 2 kg 28.6% --- % 10
Grain Pszeniczny 1 kg 14.3% 85 % 4
Grain Biscuit Malt 1 kg 14.3% 79 % 45
Grain Abbey Castle 1 kg 14.3% 80 % 45
Sum 7 kg

Hops

28 IBU

Bitterness ratio 0.41 Balanced

Use for Name Amount Time Alpha acid
Boil Challenger 30 g 60 min 7 %
Aroma (end of boil) Challenger 30 g 15 min 7 %
Dry Hop Challenger 40 g 7 day(s) 7 %

Yeasts

Name Type Form Amount Laboratory
FM53 Voss kveik Ale Liquid 100 ml FM

Extras

Type Name Amount Use for Time
Spice ziarna jałowca 5 g Boil 15 min
Flavor płatki dębowe 50 g Secondary 30 day(s)

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