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Sabro and Citrus

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 25.7 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 10.2
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 2 %
    Dry hopping loss

Mash information

  • 85 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 14 liter(s)
    Mash size
  • 18 liter(s)
    Total mash volume

Steps

Temp Time
68 C 60 min
78 C 5 min

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Fermentables

11.2 BLG
4.5% ABV
3.7 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 3 kg 75% 80 % 5
Grain Viking Vienna Malt 1 kg 25% 79 % 7
Sum 4 kg

Hops

31 IBU

Bitterness ratio 0.69 Bitter

Use for Name Amount Time Alpha acid
Boil Sabro 10 g 60 min 15 %
Aroma (end of boil) Sabro 40 g 5 min 15 %
Aroma (end of boil) Sabro 50 g 0 min 15 %

Yeasts

Name Type Form Amount Laboratory
Citrus A04 Ale Liquid 155 ml Imperial Yeast

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