PL | EN
Batch size
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20 liter(s)Expected quantity of finished beer
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180 minBoil time
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10 %/hEvaporation rate
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32.5 liter(s)Boil size
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10 %Boil loss
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---Pre-boil gravity BLG
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15 %Trub loss
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0 %Dry hopping loss
Mash information
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66 %Mash efficiency
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2.7 liter(s) / kgLiquor-to-grist ratio
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47.8 liter(s)Mash size
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65.5 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
68 C | 90 min |
78 C | 1 min |
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Viking Pale Ale malt | 10.49 kg 50.3% | 80 % | 5 |
Grain | Monachijski | 1.69 kg 8.1% | 80 % | 16 |
Grain | Oats, Flaked | 1.69 kg 8.1% | 80 % | 2 |
Grain | Fawcett - Pale Chocolate | 2 kg 9.6% | 71 % | 600 |
Grain | Jęczmień palony | 0.27 kg 1.3% | 55 % | 985 |
Grain | Weyermann - Chocolate Rye | 0.4 kg 1.9% | 20 % | 493 |
Grain | Caraaroma | 0.67 kg 3.2% | 78 % | 400 |
Grain | Słód Caramunich Typ II Weyermann | 0.49 kg 2.3% | 73 % | 120 |
Liquid Extract | Liquid Extract (LME) - Pale | 1.69 kg 8.1% | 78 % | 16 |
Sugar | Milk Sugar (Lactose) | 1.47 kg 7% | 76.1 % | 0 |
Sum | 20.86 kg |
Hops
Bitterness ratio 0.17 Sweet
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Magnum | 100 g | 60 min | 10.9 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
Wyeast - London Ale III | Ale | Liquid | 3000 ml | Wyeast Labs |