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Batch size

  • 21 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 17 %/h
    Evaporation rate
  • 30.8 liter(s)
    Boil size
  • 15 %
    Boil loss
  • 11
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 4 liter(s) / kg
    Liquor-to-grist ratio
  • 23 liter(s)
    Mash size
  • 28.8 liter(s)
    Total mash volume

Steps

Temp Time
67 C 60 min
76 C 10 min

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Fermentables

12.9 BLG
5.2% ABV
10.2 SRM
Type Name Amount Yield EBC
Grain Maris Otter Crisp 5 kg 87% 83 % 6
Grain Caramel/Crystal Malt - 70L 0.52 kg 9% 74 % 135
Grain Brown Malt (British Chocolate) 0.23 kg 4% 70 % 128
Sum 5.75 kg

Hops

44 IBU

Bitterness ratio 0.85 Very bitter

Use for Name Amount Time Alpha acid
Boil Challenger 58 g 60 min 6 %
Boil East Kent Goldings 33 g 20 min 5.6 %
Boil East Kent Goldings 17 g 0 min 5.6 %

Yeasts

Name Type Form Amount Laboratory
crossmyloof brew FOUR Ale Dry 10 g ---

Extras

Type Name Amount Use for Time
Water Agent AMS 6.5 g Mash 60 min
Water Agent DWB 36 g Mash 60 min
Water Agent Campden tablet 0.8 g Mash 60 min
Fining Super Irish Moss 1.5 g Boil 15 min

Notes

  • Woda do zacierania 23 lity do tego jadna pokruszona tabletka campden tablet + 3.9ml AMS + 21.8g DWB. Do wysladzania 15 litrów wody + 0.5 campden tablet + 2.6 ml AMS + 14.2g DWB.
    May 14, 2020, 4:51 AM

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