PL | EN
Batch size
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20 liter(s)Expected quantity of finished beer
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60 minBoil time
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10 %/hEvaporation rate
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25.3 liter(s)Boil size
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10 %Boil loss
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12.9Pre-boil gravity BLG
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5 %Trub loss
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0 %Dry hopping loss
Mash information
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75 %Mash efficiency
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3 liter(s) / kgLiquor-to-grist ratio
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17 liter(s)Mash size
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22.6 liter(s)Total mash volume
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Briess - Pale Ale Malt | 5 kg 88.5% | 80 % | 7 |
Grain | Briess - Rye Malt | 0.1 kg 1.8% | 80 % | 7 |
Grain | Briess - Munich Malt 10L | 0.4 kg 7.1% | 77 % | 20 |
Grain | Special B Malt | 0.15 kg 2.7% | 65.2 % | 315 |
Sum | 5.65 kg |
Hops
Bitterness ratio 0.74 Bitter
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Citra | 20 g | 60 min | 12 % |
Boil | Citra | 15 g | 15 min | 12 % |
Boil | Cascade | 20 g | 15 min | 6 % |
Aroma (end of boil) | Citra | 15 g | 1 min | 12 % |
Aroma (end of boil) | Cascade | 30 g | 1 min | 6 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
WLP039 - Nottingham Ale Yeast | Ale | Liquid | 50 ml | White Labs |