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Altbier#2

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Batch size

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

Mash information

  • 80 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 19.3 liter(s)
    Mash size
  • 24.8 liter(s)
    Total mash volume

Steps

Temp Time
53 C 15 min
63 C 30 min
73 C 30 min
76 C 5 min

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Fermentables

12.1 BLG
14.2 SRM
Type Name Amount Yield EBC
Grain Weyermann Monachijski typ II 20-25 EBC 1 kg 18.2% 80 % 20
Grain Weyermann Monachiski I 2 kg 36.4% 80 % 16
Grain Weyermann - Vienna Malt 1.4 kg 25.5% 81 % 8
Grain Viking Karmel 150 0.2 kg 3.6% 75 % 150
Grain Viking Malt Słód Barwiący 0.1 kg 1.8% 65 % 1300
Grain Viking Vienna Malt 0.5 kg 9.1% 79 % 7
Grain Viking Wheat Malt 0.3 kg 5.5% 83 % 5
Sum 5.5 kg

Hops

31 IBU

Bitterness ratio 0.63 Bitter

Use for Name Amount Time Alpha acid
Boil Iunga 20 g 60 min 12.4 %
Aroma (end of boil) Izabella 30 g 10 min 7.6 %

Yeasts

Name Type Form Amount Laboratory
FM42 Stare Nadreńskie Ale Liquid 1300 ml Fm

Extras

Type Name Amount Use for Time
Fining Wirflock 5 g Boil 10 min

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