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Batch size

  • 15 liter(s)
    Expected quantity of finished beer
  • 120 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 23.4 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 19.8
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • 10 %
    Dry hopping loss

Mash information

  • 50 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 36 liter(s)
    Mash size
  • 48 liter(s)
    Total mash volume

Steps

Temp Time
66 C 90 min

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Fermentables

23.3 BLG
10.7% ABV
18.5 SRM
Type Name Amount Yield EBC
Grain Maris Otter Crisp 11 kg 91.7% 83 % 6
Grain Fawcett - Crystal 1 kg 8.3% 70 % 160
Sum 12 kg

Hops

56 IBU

Bitterness ratio 0.57 Bitter

Use for Name Amount Time Alpha acid
Boil Iunga 60 g 60 min 11 %
Aroma (end of boil) Fuggles 25 g 0 min 4.5 %
Aroma (end of boil) East Kent Goldings 25 g 0 min 5.1 %
Dry Hop Fuggles 25 g 2 day(s) 4.5 %
Dry Hop East Kent Goldings 25 g 2 day(s) 5.1 %

Yeasts

Name Type Form Amount Laboratory
Wyeast - Scottish Ale Ale Liquid 200 ml Wyeast Labs

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