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Wędzone Pale Ale #27

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Batch size

  • 20.8 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 25.2 liter(s)
    Boil size
  • 5 %
    Boil loss
  • 11.4
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 79.75 %
    Mash efficiency
  • 3.7 liter(s) / kg
    Liquor-to-grist ratio
  • 17.2 liter(s)
    Mash size
  • 21.9 liter(s)
    Total mash volume

Steps

Temp Time
66 C 60 min
72 C 10 min
77 C 5 min

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Fermentables

13.1 BLG
10.2 SRM
Type Name Amount Yield EBC
Grain Bruntal - pilzneński 1.5 kg 32.3% 81 % 4
Grain Steinbach - Smoked 2 kg 43% 81 % 5
Grain Bestmalz - Munich Malt I 0.4 kg 8.6% 80 % 14
Grain Bestmalz - Carmel Pils 0.3 kg 6.5% 75 % 5
Grain Strzegom - Rye Malt 0.3 kg 6.5% 81 % 8
Grain Chateau - Special B Malt 0.15 kg 3.2% 77 % 300
Sum 4.65 kg

Hops

32 IBU

Bitterness ratio 0.55 Bitter

Use for Name Amount Time Alpha acid
Boil Tradition 36 g 60 min 5.4 %
Boil Hallertau Mittlefruh 20 g 20 min 4.7 %
Boil Lublin (Lubelski) 11 g 20 min 4.5 %

Yeasts

Name Type Form Amount Laboratory
Danstar - Nottingham Ale Dry 11 g Danstar

Extras

Type Name Amount Use for Time
Fining irish moss 3 g Boil 7 min
Other difosforan amonowy 3 g Boil 30 min

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