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Season RED ALE

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Batch size

  • 30 liter(s)
    Expected quantity of finished beer
  • 90 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 39.7 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 12.4
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 70 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 27.6 liter(s)
    Mash size
  • 36.8 liter(s)
    Total mash volume

Steps

Temp Time
64 C 60 min
72 C 15 min

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Fermentables

14.3 BLG
5.9% ABV
7 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 8 kg 87% 80 % 5
Grain Weyermann - Carared 0.8 kg 8.7% 75 % 45
Grain Melanoiden Malt 0.4 kg 4.3% 80 % 39
Sum 9.2 kg

Hops

23 IBU

Bitterness ratio 0.4 Balanced

Use for Name Amount Time Alpha acid
Boil Spalt 10 g 60 min 5.5 %
Boil Hallertau Blanc 10 g 60 min 11 %
Boil Spalt 10 g 45 min 5.5 %
Boil Hallertau Blanc 10 g 45 min 11 %
Boil Spalt 5 g 5 min 5.5 %
Boil Hallertau Blanc 5 g 5 min 11 %

Yeasts

Name Type Form Amount Laboratory
Fermentis US-05 Ale Dry 11.5 g ---

Extras

Type Name Amount Use for Time
Water Agent sól epson 4 g Mash 1 min
Water Agent kwas cytrynowy 10 g Mash 1 min

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