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ESB II

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Batch size

  • 21 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 14 %/h
    Evaporation rate
  • 28.5 liter(s)
    Boil size
  • 14 %
    Boil loss
  • 11.7
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 83 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 15.8 liter(s)
    Mash size
  • 21 liter(s)
    Total mash volume

Steps

Temp Time
66 C 60 min
78 C 10 min

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Fermentables

13.3 BLG
5.5% ABV
14.7 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 4.5 kg 85.7% 80 % 5
Grain Weyermann Caramunich 3 0.3 kg 5.7% 76 % 150
Grain Pszeniczny 0.3 kg 5.7% 85 % 4
Grain Jęczmień palony 0.15 kg 2.9% 55 % 985
Sum 5.25 kg

Hops

31 IBU

Bitterness ratio 0.57 Bitter

Use for Name Amount Time Alpha acid
Boil Hallertau 30 g 60 min 4.5 %
Boil Sybilla 35 g 30 min 4 %
Boil Perle 35 g 10 min 5.5 %

Yeasts

Name Type Form Amount Laboratory
Safale S-04 Ale Slant 70 ml Fermentis

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