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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
  • ---
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • --- %
    Dry hopping loss

Mash information

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

Steps

Temp Time
62 C 30 min
72 C 30 min
76 C 5 min

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Fermentables

7.6 BLG
2.9% ABV
2.5 SRM
Type Name Amount Yield EBC
Grain Viking Pilsner malt 1.4 kg 50% 82 % 4
Grain Pszeniczny 1.4 kg 50% 85 % 4
Sum 2.8 kg

Hops

3 IBU

Bitterness ratio 0.1 Sweet

Use for Name Amount Time Alpha acid
Boil Hallertau Tradition 5 g 60 min 5 %

Yeasts

Name Type Form Amount Laboratory
US-05 Ale Slant 300 ml ---

Extras

Type Name Amount Use for Time
Flavor Aronia 500 g Secondary 7 day(s)
Flavor jagody 400 g Secondary 7 day(s)

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