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Batch size

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

Mash information

  • 80 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 24 liter(s)
    Mash size
  • 32 liter(s)
    Total mash volume

Steps

Temp Time
68 C 70 min
77 C 5 min

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Fermentables

21.1 BLG
13.6 SRM
Type Name Amount Yield EBC
Grain Maris Otter Crisp 6 kg 75% 83 % 6
Grain Weyermann - Carawheat 1 kg 12.5% 77 % 97
Grain BESTMALZ - Best Melanoidin 0.5 kg 6.3% 75 % 71
Grain Weyermann - Acidulated Malt1 0.5 kg 6.3% 80 % 6
Sum 8 kg

Hops

47 IBU

Bitterness ratio 0.53 Bitter

Use for Name Amount Time Alpha acid
Boil Challenger 100 g 60 min 5.6 %
Boil East Kent Goldings 20 g 15 min 4.5 %

Yeasts

Name Type Form Amount Laboratory
brettanomyces trois vrai Ale Slant 1000 ml white labs

Extras

Type Name Amount Use for Time
Fining Mech Irlandzki 4 g Boil 15 min

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