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BARLEY WINE

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 180 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 29.9 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 18.4
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 2.5 liter(s) / kg
    Liquor-to-grist ratio
  • 23.6 liter(s)
    Mash size
  • 33.1 liter(s)
    Total mash volume

Steps

Temp Time
66 C 90 min
78 C 1 min

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Fermentables

23.6 BLG
10.8% ABV
11.7 SRM
Type Name Amount Yield EBC
Grain Maris Otter Crisp 8.5 kg 89.9% 83 % 6
Grain Viking Munich Malt 0.6 kg 6.3% 78 % 18
Grain Fawcett - Crystal 0.25 kg 2.6% 70 % 160
Grain Special B Malt 0.1 kg 1.1% 65.2 % 315
Sum 9.45 kg

Hops

50 IBU

Bitterness ratio 0.51 Bitter

Use for Name Amount Time Alpha acid
Boil Challenger 65 g 60 min 7.4 %
Boil Fuggles 50 g 30 min 5.2 %
Boil East Kent Goldings 25 g 5 min 5.1 %

Yeasts

Name Type Form Amount Laboratory
Wyeast - London Ale III Ale Slant 200 ml Wyeast Labs

Extras

Type Name Amount Use for Time
Fining Whirlflock 1 g Boil 10 min
Water Agent Gips Piwowarski 5 g Mash 60 min
Water Agent Chlorek Wapnia 4 g Mash 60 min

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