PL | EN
Tasmanian Red Ale 13 BLG
0-
11.7Gravity BLG
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27IBU
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4.7 %ABV
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11.6SRM
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All GrainType
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---Style
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Brewer
![](/uploads/qr-code/14bff73cd5e0224e32ce35b07bfc0ce9.png)
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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10.5Pre-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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3.18 liter(s) / kgLiquor-to-grist ratio
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14.1 liter(s)Mash size
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18.5 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
68 C | 90 min |
78 C | 10 min |
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StatusBrewed
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FINISHED
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RED ALE 13 BLG
Yazuor created 1798 days ago
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Weyermann - Pale Ale Malt | 3.8 kg 85.8% | 85 % | 7 |
Grain | Karmelowy Czerwony | 0.4 kg 9% | 75 % | 59 |
Grain | Strzegom Karmel 300 | 0.2 kg 4.5% | 70 % | 299 |
Grain | Jęczmień palony | 0.03 kg 0.7% | 55 % | 985 |
Sum | 4.43 kg |
Hops
Bitterness ratio 0.57 Bitter
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Topaz | 5 g | 60 min | 15 % |
Boil | Topaz | 15 g | 10 min | 15 % |
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 | 11.5 g | Danstar |