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Rye Bread Ale #2

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Batch size

  • 22.5 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 15 %/h
    Evaporation rate
  • 29.8 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11.2
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 16.4 liter(s)
    Mash size
  • 21.8 liter(s)
    Total mash volume

Steps

Temp Time
65 C 75 min

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Fermentables

12.9 BLG
5.2% ABV
5.9 SRM
Type Name Amount Yield EBC
Grain Weyermann - Pale Ale Malt 1.5 kg 27.5% 85 % 7
Grain Weyermann - Pilsner Malt 2 kg 36.7% 81 % 5
Grain Chleb żytni 1.5 kg 27.5% 70 % 7
Grain Melanoiden Malt 0.25 kg 4.6% 80 % 39
Grain Caraamber 0.2 kg 3.7% 75 % 59
Sum 5.45 kg

Hops

32 IBU

Bitterness ratio 0.62 Bitter

Use for Name Amount Time Alpha acid
Boil El Dorado 30 g 60 min 11 %
Aroma (end of boil) Hersbrucker 75 g 0 min 3 %

Yeasts

Name Type Form Amount Laboratory
Wyeast - 1028 London Ale Ale Liquid 200 ml Wyeast Labs

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