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Raynor

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Batch size

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

Mash information

  • 56 %
    Mash efficiency
  • --- liter(s) / kg
    Liquor-to-grist ratio
  • --- liter(s)
    Mash size
  • --- liter(s)
    Total mash volume

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Fermentables

17.2 BLG
8.2 SRM
Type Name Amount Yield EBC
Grain Pszeniczny 2.5 kg 26.2% 85 % 4
Grain Weyermann - Pale Ale Malt 5.5 kg 57.5% 85 % 8
Grain Wayermann - Carapils 1 kg 10.5% 74 % 5
Sugar Cane (Beet) Sugar 0.56 kg 5.9% 100 % -1
Sum 9.56 kg

Hops

120 IBU

Bitterness ratio 1.94 Very bitter

Use for Name Amount Time Alpha acid
Boil Magnum 50 g 60 min 11.5 %
Boil Amarillo 25 g 50 min 9.2 %
Boil Centennial 25 g 50 min 8.5 %
Boil Sorachi Ace 25 g 50 min 10 %
Boil Amarillo 20 g 30 min 9.2 %
Boil Centennial 20 g 30 min 8.5 %
Boil Amarillo 20 g 15 min 9.2 %
Boil Centennial 20 g 15 min 8.5 %
Boil Sorachi Ace 20 g 5 min 10 %
Boil Amarillo 20 g 5 min 9.2 %
Boil Centennial 20 g 5 min 8.5 %
Dry Hop Pacifica 60 g 4 day(s) 5 %
Dry Hop Amarillo 15 g 4 day(s) 9.2 %
Dry Hop Centennial 15 g 4 day(s) 8.5 %

Yeasts

Name Type Form Amount Laboratory
Safale S-05 Ale Dry 11.5 g ---

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