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Batch size

  • 52 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 65.8 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 8
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 23.8 liter(s)
    Mash size
  • 31.7 liter(s)
    Total mash volume

Steps

Temp Time
66 C 40 min
73 C 10 min

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Fermentables

8.8 BLG
3.4% ABV
9.5 SRM
Type Name Amount Yield EBC
Grain Maris Otter Crisp 7 kg 83% 83 % 6
Grain Amber Malt 0.23 kg 2.7% 75 % 90
Grain Simpsons - Crystal Extra Dark 0.7 kg 8.3% 74 % 300
Sugar Cukier 0.5 kg 5.9% 100 % 0
Sum 8.43 kg

Hops

12 IBU

Bitterness ratio 0.34 Balanced

Use for Name Amount Time Alpha acid
Boil Tradition 30 g 60 min 6 %
Whirlpool Tradition 40 g 20 min 6 %

Yeasts

Name Type Form Amount Laboratory
Lallemand - Lalbrew London English-style Ale Dry 22 g Lallemand

Extras

Type Name Amount Use for Time
Water Agent Gips 7 g Mash 60 min
Water Agent Kwas mlekowy 4 g Mash 5 min

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