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Speciality/Christmas

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Batch size

  • 11 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 14 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 15.2
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 66 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 10.5 liter(s)
    Mash size
  • 14 liter(s)
    Total mash volume

Steps

Temp Time
68 C 60 min

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Fermentables

16.6 BLG
7% ABV
25.6 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 3 kg 74.8% 80 % 5
Grain Caramel/Crystal Malt - 40L 0.15 kg 3.7% 74 % 79
Grain Biscuit Malt 0.07 kg 1.7% 79 % 45
Grain Aromatic Malt 0.04 kg 1% 78 % 51
Grain Briess - Chocolate Malt 0.1 kg 2.5% 60 % 690
Sugar Candi Sugar, Clear 0.5 kg 12.5% 78.3 % 2
Grain Jęczmień palony 0.15 kg 3.7% 55 % 985
Sum 4.01 kg

Hops

18 IBU

Bitterness ratio 0.26 Balanced

Use for Name Amount Time Alpha acid
Boil East Kent Goldings 8 g 60 min 5.1 %
Boil Challenger 10 g 30 min 7 %
Aroma (end of boil) Challenger 10 g 5 min 7 %

Yeasts

Name Type Form Amount Laboratory
Wyeast - London Ale III Ale Liquid 500 ml Wyeast Labs

Extras

Type Name Amount Use for Time
Spice Gałka 5 g Boil 5 min
Spice Cynamon 5 g Boil 5 min

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