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ALE "Lager" 2

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Batch size

  • 23 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 29 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11.4
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 20.2 liter(s)
    Mash size
  • 26 liter(s)
    Total mash volume

Steps

Temp Time
65 C 60 min
72 C 10 min
79 C 10 min

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Fermentables

12.6 BLG
5.1% ABV
5.2 SRM
Type Name Amount Yield EBC
Grain Słód Viking Pale Ale malt "0" 4.28 kg 74% 79 % 6
Grain Słód MONACHIJSKI typ I 16 EBC Crisp 1 kg 17.3% 82 % 16
Grain Strzegom Pilzneński 0.5 kg 8.7% 80 % 4
Sum 5.78 kg

Hops

28 IBU

Bitterness ratio 0.55 Bitter

Use for Name Amount Time Alpha acid
Boil Hallertau Tradition 23 g 60 min 5 %
Boil Mosaic 23 g 20 min 10 %
Aroma (end of boil) Amarillo 20 g 5 min 8.9 %
Dry Hop Citra 20 g 5 day(s) 12 %

Yeasts

Name Type Form Amount Laboratory
Drożdże Lallemand Danstar Nottingham 11 g Ale Slant 300 ml ---

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