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Old Goat Proper Job

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Batch size

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

Mash information

  • 30 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 2.5 liter(s)
    Mash size
  • 3.4 liter(s)
    Total mash volume

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Fermentables

12.4 BLG
5% ABV
6.6 SRM
Type Name Amount Yield EBC
Liquid Extract Liquid Extract (LME) - Pale 3 kg 69% 78 % 16
Grain Monachijski 0.25 kg 5.7% 80 % 16
Grain Caramel/Crystal Malt - 20L 0.1 kg 2.3% 75 % 39
Liquid Extract Honey 0.5 kg 11.5% 75 % 2
Grain Briess - Pilsen Malt 0.5 kg 11.5% 80.5 % 2
Sum 4.35 kg

Hops

43 IBU

Bitterness ratio 0.86 Very bitter

Use for Name Amount Time Alpha acid
Boil Willamette 10 g 60 min 5 %
Boil Willamette 10 g 30 min 5 %
Aroma (end of boil) Willamette 20 g 0 min 1 %
Boil Chinook 10 g 60 min 13 %
Boil Chinook 10 g 30 min 13 %
Aroma (end of boil) Chinook 8 g 0 min 13 %
Boil Cascade 13 g 30 min 1 %
Boil Cascade 20 g 15 min 6 %
Aroma (end of boil) Cascade 25 g 0 min 6 %

Yeasts

Name Type Form Amount Laboratory
Danstar - Nottingham Ale Dry 11 g Danstar

Extras

Type Name Amount Use for Time
Fining Irish Moss 5 g Boil 15 min

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