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ORA ET LABORA

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Batch size

  • 25 liter(s)
    Expected quantity of finished beer
  • 90 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 33.1 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 13.1
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 21.6 liter(s)
    Mash size
  • 28.8 liter(s)
    Total mash volume

Steps

Temp Time
64 C 75 min
72 C 15 min
78 C 5 min

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Fermentables

15.2 BLG
6.3% ABV
12.5 SRM
Type Name Amount Yield EBC
Grain Pilzneński Weyermann 5 kg 66.7% 81 % 4
Grain Pale Ale Weyermann 1.1 kg 14.7% 80 % 6
Grain Caramunich® typ I Weyermann 0.6 kg 8% 73 % 80
Grain Karmel 150 Viking Malt 0.5 kg 6.7% 75 % 150
Sugar Candi Sugar, Amber 0.3 kg 4% 78.3 % 148
Sum 7.5 kg

Hops

17 IBU

Bitterness ratio 0.27 Balanced

Use for Name Amount Time Alpha acid
Boil Promin 30 g 70 min 5.5 %
Boil Promin 20 g 10 min 5.5 %

Yeasts

Name Type Form Amount Laboratory
FM27 Artefakty trapistów Ale Liquid 160 ml Fermentum Mobile

Extras

Type Name Amount Use for Time
Flavor Chips 100 g Secondary 10 day(s)

Notes

  • (#14)
    Apr 21, 2020, 9:35 PM

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