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Batch size

  • 16 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 20.2 liter(s)
    Boil size
  • 2.5 %
    Boil loss
  • ---
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 2.5 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
64.5 C 15 min
67 C 45 min
75 C 2 min

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Fermentables

12.4 BLG
13.3 SRM
Type Name Amount Yield EBC
Grain Best Pilsen Malt 2.5 kg 62.5% 80.5 % 3.5
Grain Munich Malt 0.25 kg 6.3% 80 % 15
Grain Best Maltz Cara Munich Type I 0.25 kg 6.3% 75 % 90
Grain Weyermann - Abbey Malt 1 kg 25% 50 % 45
Sum 4 kg

Hops

20 IBU

Bitterness ratio 0.36 Balanced

Use for Name Amount Time Alpha acid
Boil Marynka 6 g 60 min 8.4 %
Boil Styrian Goldings 20 g 15 min 3.7 %
Boil Huell Melon 10 g 15 min 9.3 %

Yeasts

Name Type Form Amount Laboratory
WLP550 - Belgian Ale Yeast Ale Culture 50 g White Labs

Extras

Type Name Amount Use for Time
Fining Whirlfloc 2 g Boil 10 min

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