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English Pale Ale

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Batch size

  • 21 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 28.9 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 9.5
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 10 %
    Dry hopping loss

Mash information

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

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Fermentables

11.7 BLG
4.7% ABV
8.4 SRM
Type Name Amount Yield EBC
Grain Maris Otter Crisp 5 kg 89.3% 83 % 6
Grain Caramel/Crystal Malt - 160 0.4 kg 7.1% 72 % 160
Grain Facett - Torrified Wheat 0.2 kg 3.6% 70 % 6
Sum 5.6 kg

Hops

25 IBU

Bitterness ratio 0.53 Bitter

Use for Name Amount Time Alpha acid
Boil Magnum 13 g 60 min 13.5 %
Boil East Kent Goldings 20 g 15 min 5.1 %
Dry Hop East Kent Goldings 50 g 5 day(s) 5.1 %
Aroma (end of boil) East Kent Goldings 30 g 5 min 5.1 %

Yeasts

Name Type Form Amount Laboratory
Safale S-04 Ale Dry 11.5 g Safale

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