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Batch size

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

Mash information

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

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Fermentables

12.4 BLG
5% ABV
12.4 SRM
Type Name Amount Yield EBC
Grain Viking Pilsner malt 3 kg 60.6% 82 % 4
Grain Viking Munich Malt Type 1 1.5 kg 30.3% 78 % 14
Grain Viking Malt Carmel 150 0.4 kg 8.1% 75 % 140
Grain Viking Black Malt 0.05 kg 1% 65 % 1300
Sum 4.95 kg

Hops

36 IBU

Bitterness ratio 0.72 Bitter

Use for Name Amount Time Alpha acid
Boil Tradition 50 g 60 min 5.5 %
Boil Tradition 20 g 15 min 5.5 %
Aroma (end of boil) Tradition 1.5 g 0 min 5.5 %

Yeasts

Name Type Form Amount Laboratory
Danstar - Nottingham Ale Dry 11 g Danstar

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