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29.8

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Batch size

  • 17.5 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 22.1 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 15.9
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
65 C 80 min

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Fermentables

17.5 BLG
7.5% ABV
9 SRM
Type Name Amount Yield EBC
Grain Maris Otter Crisp 5 kg 83.3% 83 % 6
Grain Crisp Amber Malt 1 kg 16.7% --- % 50
Sum 6 kg

Hops

27 IBU

Bitterness ratio 0.37 Balanced

Use for Name Amount Time Alpha acid
Boil Marynka 30 g 60 min 8.8 %
Aroma (end of boil) Marynka 70 g 0 min 8.8 %

Yeasts

Name Type Form Amount Laboratory
classic english ale yeast Ale Dry 12 g the malt miller

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