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Angielski Luj Konkursowy

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 80 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 26.5 liter(s)
    Boil size
  • 12 %
    Boil loss
  • 18.7
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 24 liter(s)
    Mash size
  • 32 liter(s)
    Total mash volume

Steps

Temp Time
68 C 70 min
77 C 5 min

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Fermentables

20.9 BLG
9.3% ABV
13.4 SRM
Type Name Amount Yield EBC
Grain Maris Otter Crisp 6 kg 75% 83 % 6
Grain Weyermann - Carawheat 1 kg 12.5% 77 % 97
Grain BESTMALZ - Best Melanoidin 0.5 kg 6.3% 75 % 71
Grain Weyermann - Acidulated Malt1 0.5 kg 6.3% 80 % 6
Sum 8 kg

Hops

39 IBU

Bitterness ratio 0.45 Balanced

Use for Name Amount Time Alpha acid
Boil Target 50 g 60 min 9 %
Boil East Kent Goldings 20 g 15 min 4.5 %

Yeasts

Name Type Form Amount Laboratory
Wyeast - British Ale Ale Liquid 100 ml Wyeast Labs

Extras

Type Name Amount Use for Time
Fining Mech Irlandzki 4 g Boil 15 min

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