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Hall Blanc

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Batch size

  • 24 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 30.4 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 10.2
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 17.5 liter(s)
    Mash size
  • 22.5 liter(s)
    Total mash volume

Steps

Temp Time
68 C 60 min

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Fermentables

11.2 BLG
4.5% ABV
3.6 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 5 kg 100% 80 % 5
Sum 5 kg

Hops

39 IBU

Bitterness ratio 0.87 Very bitter

Use for Name Amount Time Alpha acid
Boil Hallertau Blanc 30 g 60 min 10 %
Boil Hallertau Blanc 30 g 10 min 10 %
Aroma (end of boil) Hallertau Blanc 40 g 0 min 10 %

Yeasts

Name Type Form Amount Laboratory
Danstar - Nottingham Ale Dry 11 g Danstar

Extras

Type Name Amount Use for Time
Fining mech 5.5 g Boil 10 min

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