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Apa#2

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Batch size

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

Mash information

  • 85 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 15.9 liter(s)
    Mash size
  • 21.2 liter(s)
    Total mash volume

Steps

Temp Time
63 C 40 min
72 C 20 min
78 C 1 min

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Fermentables

13.6 BLG
5.6% ABV
5.3 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 3 kg 56.6% 80 % 5
Grain Viking Vienna Malt 1 kg 18.9% 79 % 7
Grain Monachijski typ II 20-254 EBC Viking Malt 1 kg 18.9% 80 % 20
Grain Viking Wheat Malt 0.3 kg 5.7% 83 % 5
Sum 5.3 kg

Hops

33 IBU

Bitterness ratio 0.6 Bitter

Use for Name Amount Time Alpha acid
Boil Iunga 20 g 60 min 11 %
Boil Ekuanot 15 g 20 min 14 %
Aroma (end of boil) Ekuanot 35 g 0 min 14 %

Yeasts

Name Type Form Amount Laboratory
us 05 Ale Dry 11.5 g fermentis

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