PL | EN
Batch size
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20 liter(s)Expected quantity of finished beer
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60 minBoil time
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10 %/hEvaporation rate
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25.3 liter(s)Boil size
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10 %Boil loss
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---Pre-boil gravity BLG
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5 %Trub loss
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0 %Dry hopping loss
Mash information
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75 %Mash efficiency
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3.5 liter(s) / kgLiquor-to-grist ratio
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17.5 liter(s)Mash size
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22.5 liter(s)Total mash volume
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Viking Pale Ale malt | 4 kg 80% | 80 % | 5 |
Grain | Abbey Malt Weyermann | 0.4 kg 8% | 75 % | 45 |
Grain | Briess - Munich Malt 20L | 0.4 kg 8% | 74 % | 39 |
Grain | BESTMALZ - Best Melanoidin Light | 0.2 kg 4% | 75 % | 50 |
Sum | 5 kg |
Hops
Bitterness ratio 0.26 Balanced
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Saaz (Czech Republic) | 20 g | 50 min | 4.5 % |
Boil | Styrian Golding | 20 g | 15 min | 3.6 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
3522 | Ale | Liquid | 150 ml | --- |