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#1 English Pale Ale (?)

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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
  • 12.9
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
68 C 60 min
71 C 15 min
77 C 10 min

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Fermentables

14 BLG
5.8% ABV
7.1 SRM
Type Name Amount Yield EBC
Grain Maris Otter Crisp 5 kg 87.7% 80 % 5
Grain Crystal II 200 0.2 kg 3.5% 71 % 200
Adjunct Pszenica niesłodowana 0.5 kg 8.8% 75 % 3
Sum 5.7 kg

Hops

40 IBU

Bitterness ratio 0.7 Bitter

Use for Name Amount Time Alpha acid
Boil Cascade 25 g 60 min 7.1 %
Boil Cascade 10 g 20 min 7.1 %
Boil Citra 15 g 20 min 13.5 %
Aroma (end of boil) Cascade 10 g 5 min 7.1 %
Aroma (end of boil) Citra 15 g 5 min 13.5 %
Dry Hop Cascade 10 g 7 day(s) 7.1 %
Dry Hop Citra 20 g 7 day(s) 13.5 %

Yeasts

Name Type Form Amount Laboratory
Safale S-04 Ale Dry 5 g Safale

Extras

Type Name Amount Use for Time
Herb Mech Irlandzki 5 g Boil 15 min
Water Agent Gips piwowarski 5 g Mash ---

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