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ALTBIER

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Batch size

  • 25 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 12 %/h
    Evaporation rate
  • 32.8 liter(s)
    Boil size
  • 12 %
    Boil loss
  • 11.2
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 85 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 19.8 liter(s)
    Mash size
  • 25.4 liter(s)
    Total mash volume

Steps

Temp Time
62 C 45 min
72 C 15 min
78 C 2 min

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Fermentables

12.6 BLG
5.1% ABV
12.7 SRM
Type Name Amount Yield EBC
Grain Viking Pilsner Malt 3.3 kg 58.4% 82 % 4
Grain Monachijski typ II 20-25 EBC Weyermann 2 kg 35.4% 80 % 25
Grain Słód Caramunich Typ II Weyermann 0.25 kg 4.4% 73 % 120
Grain Weyermann - Dehusked Carafa II 0.1 kg 1.8% 70 % 1100
Sum 5.65 kg

Hops

29 IBU

Bitterness ratio 0.57 Bitter

Use for Name Amount Time Alpha acid
Aroma (end of boil) Hallertau Mittelfruh 25 g 10 min 4.5 %
Boil Iunga 30 g 60 min 10 %

Yeasts

Name Type Form Amount Laboratory
Gozdawa Old German Altbier Ale Dry 12.5 g ?

Extras

Type Name Amount Use for Time
Fining Whirlfloc 0.25 g Boil 10 min

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