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nr 4 smoked ale

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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
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
67 C 60 min
76 C 1 min

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Fermentables

13.8 BLG
6.5 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 3.2 kg 67.4% 80 % 5
Grain Monachijski 0.45 kg 9.5% 80 % 16
Grain Weyermann - Smoked Malt 0.7 kg 14.7% 81 % 6
Grain Caramel/Crystal Malt - 10L 0.4 kg 8.4% 75 % 20
Sum 4.75 kg

Hops

38 IBU

Bitterness ratio 0.61 Bitter

Use for Name Amount Time Alpha acid
Boil Saaz (Czech Republic) 30 g 60 min 4.5 %
Boil Perle 10 g 60 min 7 %
Boil Perle 10 g 30 min 7 %
Aroma (end of boil) Saaz (Czech Republic) 30 g 15 min 4.5 %

Yeasts

Name Type Form Amount Laboratory
Safale US-05 Ale Dry 11.5 g Fermentis

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