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King Arthur

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Batch size

  • 25.5 liter(s)
    Expected quantity of finished beer
  • 70 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 32.7 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11.4
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 79.5 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 17.9 liter(s)
    Mash size
  • 23.8 liter(s)
    Total mash volume

Steps

Temp Time
62 C 50 min
72 C 15 min
78 C 10 min

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Fermentables

13.1 BLG
5.3% ABV
9 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 5 kg 84% 85 % 5
Grain Strzegom Karmel 300 0.25 kg 4.2% 85 % 299
Grain pszeniczny ciemny 0.2 kg 3.4% 80 % 14
Grain Strzegom Monachijski typ II 0.2 kg 3.4% 80 % 22
Grain Brown Malt (British Chocolate) 0.1 kg 1.7% 80 % 128
Grain Pszeniczny 0.2 kg 3.4% 80 % 4
Sum 5.95 kg

Hops

37 IBU

Bitterness ratio 0.7 Bitter

Use for Name Amount Time Alpha acid
Boil Fuggles 50 g 60 min 6.1 %
Boil Perle 40 g 15 min 4.4 %
Boil Perle 20 g 15 min 4.4 %

Yeasts

Name Type Form Amount Laboratory
FM10 O czym szumią wierzby Ale Liquid 1000 ml Fermentum Mobile

Extras

Type Name Amount Use for Time
Water Agent gips piwowarski 5 g Mash ---
Fining mech irlandzki 5 g Boil 15 min

Notes

  • Warka XXIII
    uzyskałem ~25l ~12blg.
    po gotowaniu:
    13,1 blg
    temperatura fermentacji 19stopni (równo, bo w lodówce).
    cicha 9 dni w temp 15,8
    blg końcowe 2,5
    Dec 8, 2017, 5:41 PM

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