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Burton ALE

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Batch size

  • 22 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 27.8 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 15.9
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 70 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 24.6 liter(s)
    Mash size
  • 32.8 liter(s)
    Total mash volume

Steps

Temp Time
68 C 70 min
72 C 40 min

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Fermentables

17.5 BLG
7.5% ABV
14.2 SRM
Type Name Amount Yield EBC
Grain Maris Otter Crisp 3 kg 36.6% 83 % 6
Grain Monachijski I 2 kg 24.4% 80 % 16
Grain Pszeniczny ciemny 1 kg 12.2% 85 % 14
Grain Viking Malt Wędzony Czereśnią 0.5 kg 6.1% 82 % 10
Grain diastatyczny 0.5 kg 6.1% 80 % 3
Grain Simpsons - Crystal Dark 0.5 kg 6.1% 74 % 158
Grain Simpsons - Crystal Rye 0.25 kg 3% 73 % 177
Grain Melanoiden Malt 0.25 kg 3% 80 % 39
Grain Płatki owsiane 0.2 kg 2.4% 85 % 3
Sum 8.2 kg

Hops

39 IBU

Bitterness ratio 0.54 Bitter

Use for Name Amount Time Alpha acid
Boil Chinook 25 g 55 min 13 %
Boil Lublin (Lubelski) 25 g 15 min 4 %
Boil East Kent Goldings 50 g 15 min 4.1 %

Yeasts

Name Type Form Amount Laboratory
Wyeast - American Wheat 1010 Ale Liquid 1000 ml Fermentum Mobile

Extras

Type Name Amount Use for Time
Water Agent gips 5 g Mash 60 min
Water Agent sól 2 g Mash 60 min
Fining mech irlandzki 10 g Boil 15 min

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