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Brown Ale II

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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
  • 11.2
    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
  • 17.2 liter(s)
    Mash size
  • 22.1 liter(s)
    Total mash volume

Steps

Temp Time
67 C 40 min
72 C 20 min

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Fermentables

12.1 BLG
4.9% ABV
15 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 4.5 kg 91.8% 80 % 5
Grain Fawcett - Pale Chocolate 0.2 kg 4.1% 71 % 600
Grain Special B Malt 0.2 kg 4.1% 65.2 % 315
Sum 4.9 kg

Hops

22 IBU

Bitterness ratio 0.45 Balanced

Use for Name Amount Time Alpha acid
Boil Iunga 18 g 60 min 11 %

Yeasts

Name Type Form Amount Laboratory
Wyeast - Thames Valley Ale Ale Slant 200 ml Wyeast Labs

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