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time'stOUT v.2

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 15 %/h
    Evaporation rate
  • 25.3 liter(s)
    Boil size
  • 5 %
    Boil loss
  • 12.6
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • --- %
    Dry hopping loss

Mash information

  • 77 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 16.2 liter(s)
    Mash size
  • 21.6 liter(s)
    Total mash volume

Steps

Temp Time
63 C 20 min
72 C 40 min
75 C 1 min

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Fermentables

14.3 BLG
5.9% ABV
31.1 SRM
Type Name Amount Yield EBC
Grain Pilzneński 4 kg 74.1% 81 % 4
Grain Jęczmień palony 0.5 kg 9.3% 55 % 985
Grain caramel aromatic 0.4 kg 7.4% 78 % 180
Grain Płatki owsiane 0.5 kg 9.3% 85 % 3
Sum 5.4 kg

Hops

33 IBU

Bitterness ratio 0.57 Bitter

Use for Name Amount Time Alpha acid
Boil Iunga 28 g 60 min 11 %

Yeasts

Name Type Form Amount Laboratory
Wyeast - London Ale III Ale Slant 300 ml ---

Extras

Type Name Amount Use for Time
Water Agent Węglan wapnia 4 g Mash ---

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