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Japanese Sword

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 25.3 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 13.8
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 21.3 liter(s)
    Mash size
  • 27.4 liter(s)
    Total mash volume

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Fermentables

15.2 BLG
6.3% ABV
6.9 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 6 kg 98.4% 80 % 5
Grain Strzegom Karmel 300 0.1 kg 1.6% 70 % 299
Sum 6.1 kg

Hops

49 IBU

Bitterness ratio 0.79 Very bitter

Use for Name Amount Time Alpha acid
Boil Iunga 20 g 60 min 12.9 %
Boil Iunga 10 g 30 min 12.9 %
Boil Citra 30 g 10 min 12.3 %
Dry Hop Sorachi Ace 100 g 7 day(s) 10 %

Yeasts

Name Type Form Amount Laboratory
US-05 Ale Dry 11 g ---

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