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Tasmanian Red Ale 13BLG 20L

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 25.7 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 10.5
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 2 %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 4.5 liter(s) / kg
    Liquor-to-grist ratio
  • 19.9 liter(s)
    Mash size
  • 24.4 liter(s)
    Total mash volume

Steps

Temp Time
68 C 90 min
78 C 10 min

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Fermentables

11.4 BLG
4.6% ABV
11 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 3.8 kg 85.8% 80 % 5
Grain Karmelowy Czerwony 0.4 kg 9% 75 % 59
Grain Strzegom Karmel 300 0.2 kg 4.5% 70 % 299
Grain Barwiący 0.03 kg 0.7% 55 % 985
Sum 4.43 kg

Hops

26 IBU

Bitterness ratio 0.57 Bitter

Use for Name Amount Time Alpha acid
Boil Topaz 5 g 60 min 15 %
Aroma (end of boil) Topaz 15 g 10 min 15 %
Aroma (end of boil) Topaz 20 g 5 min 15 %
Aroma (end of boil) Topaz 15 g 2 min 15 %

Yeasts

Name Type Form Amount Laboratory
Danstar - Nottingham Ale Dry 11 g Danstar

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