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The Waiter

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 15 %/h
    Evaporation rate
  • 29.2 liter(s)
    Boil size
  • 20 %
    Boil loss
  • 11.4
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 2 %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 19.2 liter(s)
    Mash size
  • 24.7 liter(s)
    Total mash volume

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Fermentables

12.9 BLG
5.2% ABV
27.7 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 3.5 kg 63.6% 80 % 5
Grain Strzegom Monachijski typ II 1.3 kg 23.6% 79 % 22
Grain Czekoladowy 0.3 kg 5.5% 60 % 788
Grain Fawcett - Pale Chocolate 0.3 kg 5.5% 71 % 600
Grain Carafa III 0.1 kg 1.8% 70 % 1034
Sum 5.5 kg

Hops

45 IBU

Bitterness ratio 0.87 Very bitter

Use for Name Amount Time Alpha acid
Boil Magnum 30 g 60 min 13.5 %
Boil East Kent Goldings 30 g 10 min 5.1 %

Yeasts

Name Type Form Amount Laboratory
FM13 Irlandzkie Ciemności Ale Liquid 30 ml Fermentum Mobile

Extras

Type Name Amount Use for Time
Other Laktoza 500 g Boil 10 min
Other Cocoa nibs 100 g Secondary 10 day(s)

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