PL | EN
OctoPi Codename 'Sacher'
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15.7Gravity BLG
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39IBU
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---ABV
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32.1SRM
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All GrainType
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Style
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Brewer
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Base recipe
![](/uploads/qr-code/7a070d2e4cfcda9bf679601648cf5d6e.png)
Batch size
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22 liter(s)Expected quantity of finished beer
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60 minBoil time
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8 %/hEvaporation rate
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27 liter(s)Boil size
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8 %Boil loss
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---Pre-boil gravity BLG
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5 %Trub loss
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0.5 %Dry hopping loss
Mash information
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73 %Mash efficiency
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3 liter(s) / kgLiquor-to-grist ratio
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19.6 liter(s)Mash size
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26.2 liter(s)Total mash volume
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Fermentables
Type | Name | Amount | Yield | EBC |
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Grain | Maris Otter Crisp | 5 kg 72.7% | 83 % | 6 |
Grain | Caraaroma | 0.75 kg 10.9% | 78 % | 400 |
Grain | Black (Patent) Malt | 0.3 kg 4.4% | 55 % | 1200 |
Grain | Oats, Flaked | 0.5 kg 7.3% | 80 % | 2 |
Sugar | Milk Sugar (Lactose) | 0.33 kg 4.8% | 76.1 % | 0 |
Sum | 6.88 kg |
Hops
Bitterness ratio 0.61 Bitter
Use for | Name | Amount | Time | Alpha acid |
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Boil | Brewers Gold | 50 g | 60 min | 7.6 % |
Whirlpool | Centennial | 25 g | 10 min | 11 % |
Whirlpool | Saaz (Czech Republic) | 22 g | 5 min | 4.3 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
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Wyeast - London Ale III | Ale | Liquid | 1000 ml | Wyeast Labs |
Extras
Type | Name | Amount | Use for | Time |
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Spice | Marille | 2000 g | Secondary | 14 day(s) |
Spice | Chocolate Nibs | 100 g | Secondary | 7 day(s) |
Spice | Chocolate Powder | 100 g | Boil | 15 min |