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Hans Kłos

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Batch size

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

Mash information

  • 85 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 18.3 liter(s)
    Mash size
  • 24.4 liter(s)
    Total mash volume

Steps

Temp Time
63 C 40 min
72 C 20 min
76 C 1 min

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Fermentables

13.1 BLG
4.1 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 3 kg 49.2% 80 % 5
Grain Pszeniczny 3 kg 49.2% 85 % 4
Grain Oats, Flaked 0.1 kg 1.6% 80 % 2
Sum 6.1 kg

Hops

21 IBU

Bitterness ratio 0.36 Balanced

Use for Name Amount Time Alpha acid
Boil Topaz 10 g 60 min 15 %
Boil Topaz 20 g 10 min 15 %
Boil Rakau (NZ) 10 g 1 min 9.5 %
Dry Hop Rakau (NZ) 25 g 7 day(s) 9.5 %
Dry Hop Rakau (NZ) 25 g 14 day(s) 9.5 %

Yeasts

Name Type Form Amount Laboratory
Bavarian Wheat 11 Wheat Dry 11.5 g Gozdawa

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