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Batch size

  • 25 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 31.7 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 liter(s) / kg
    Liquor-to-grist ratio
  • 16.6 liter(s)
    Mash size
  • 22.2 liter(s)
    Total mash volume

Steps

Temp Time
67 C 60 min
70 C 10 min
77 C 10 min

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Fermentables

12.1 BLG
4.9% ABV
23.2 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 3.5 kg 57.9% 80 % 5
Grain Monachijski typ II 20-25 EBC Weyermann 1 kg 16.6% 80 % 20
Grain Weyermann - Smoked Malt 0.54 kg 8.9% 81 % 6
Adjunct Briess - Barley Flakes 0.5 kg 8.3% 70 % 3
Grain Weyermann - Chocolate Wheat 0.2 kg 3.3% 74 % 788
Grain Jęczmień palony 0.3 kg 5% 55 % 985
Sum 6.04 kg

Hops

21 IBU

Bitterness ratio 0.43 Balanced

Use for Name Amount Time Alpha acid
Boil Challenger 25 g 60 min 7 %
Boil Challenger 25 g 10 min 7 %

Yeasts

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

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