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The Butcher

0
  • 12.4
    Gravity BLG
  • ---
    IBU
  • 5 %
    ABV
  • 11
    SRM
  • All Grain
    Type
  • Red IPA
    Style
  • Gajoos
    Brewer
Print

Batch size

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

Mash information

  • 80 %
    Mash efficiency
  • 4 liter(s) / kg
    Liquor-to-grist ratio
  • 18.4 liter(s)
    Mash size
  • 23 liter(s)
    Total mash volume

Steps

Temp Time
65.5 C 60 min
78 C 5 min

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Fermentables

12.4 BLG
5% ABV
11 SRM
Type Name Amount Yield EBC
Grain Weyermann - Pale Ale Malt 4.5 kg 97.8% 85 % 7
Grain Weyermann - Carafa III 0.1 kg 2.2% 70 % 1024
Sum 4.6 kg

Hops

Bitterness ratio ---

Use for Name Amount Time Alpha acid
Mash Columbus/Tomahawk/Zeus 18 g 60 min 15.5 %
Mash Citra 15 g 30 min 12 %
Mash Simcoe 15 g 30 min 13.2 %
Mash Amarillo 15 g 15 min 9.5 %
Mash Simcoe 15 g 15 min 13.2 %
Mash Citra 15 g 15 min 12 %
Dry Hop Citra 50 g 7 day(s) 12 %
Dry Hop Simcoe 50 g 7 day(s) 13.2 %
Dry Hop Amarillo 30 g 7 day(s) 9.5 %

Yeasts

Name Type Form Amount Laboratory
Safale US-05 Ale Dry 11.5 g Fermentis

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