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LEM | Altbier

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Batch size

  • 18 liter(s)
    Expected quantity of finished beer
  • 70 min
    Boil time
  • 25 %/h
    Evaporation rate
  • 26.6 liter(s)
    Boil size
  • 7 %
    Boil loss
  • 9.5
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 2.5 %
    Dry hopping loss

Mash information

  • 70 %
    Mash efficiency
  • 4 liter(s) / kg
    Liquor-to-grist ratio
  • 18.8 liter(s)
    Mash size
  • 23.5 liter(s)
    Total mash volume

Steps

Temp Time
53 C 15 min
63 C 30 min
73 C 30 min
79 C 0 min

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Fermentables

12.1 BLG
4.9% ABV
12.1 SRM
Type Name Amount Yield EBC
Grain Viking Malt Monachijski Jasny 4.5 kg 95.7% 79 % 16
Grain Viking Malt Karmelowy 300 0.2 kg 4.3% 70 % 299
Sum 4.7 kg

Hops

15 IBU

Bitterness ratio 0.31 Balanced

Use for Name Amount Time Alpha acid
Boil Hallertau Spalt Select 20 g 55 min 4.2 %
Boil Hallertau Spalt Select 10 g 25 min 4.2 %
Boil Hallertau Spalt Select 10 g 5 min 4.2 %

Yeasts

Name Type Form Amount Laboratory
Safale S-33 Ale Dry 11 g Fermentis

Extras

Type Name Amount Use for Time
Fining Whirlfloc 1.29 g Boil 5 min

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