PL | EN
Batch size
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20 liter(s)Expected quantity of finished beer
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70 minBoil time
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10 %/hEvaporation rate
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25.7 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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80 %Mash efficiency
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3.5 liter(s) / kgLiquor-to-grist ratio
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15.4 liter(s)Mash size
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19.8 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
63 C | 30 min |
73 C | 40 min |
78 C | 5 min |
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StatusBrewed
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FINISHED
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Viking Pale Ale malt | 3.4 kg 77.3% | 80 % | 5 |
Grain | Abbey Malt Weyermann | 0.4 kg 9.1% | 75 % | 45 |
Grain | Monachijski | 0.4 kg 9.1% | 80 % | 16 |
Grain | Melanoiden Malt | 0.2 kg 4.5% | 80 % | 39 |
Sum | 4.4 kg |
Hops
Bitterness ratio 0.62 Bitter
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Saaz (Czech Republic) | 45 g | 60 min | 4.5 % |
Boil | Styrian Golding | 30 g | 15 min | 3.6 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
WLP530 - Abbey Ale Yeast | Ale | Liquid | 800 ml | White Labs |