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1. Recipe Overview
Wort Volume Before Boil: 49.00 l Wort Volume After Boil: 43.50 l
Volume Transferred: 41.00 l Water Added To Fermenter: 0.00 l
Volume At Pitching: 41.00 l Volume Of Finished Beer: 40.00 l
Expected Pre-Boil Gravity: 1.049 SG Expected OG: 1.064 SG
Expected FG: 1.021 SG Apparent Attenuation: 65.9 %
Expected ABV: 5.8 % Expected ABW: 4.5 %
Expected IBU (using Tinseth): 25.7 IBU Expected Color (using Morey): 13.3 SRM
BU:GU ratio: 0.40 Approx Color:
Mash Efficiency: 70.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 21 degC
Fermentables
Ingredient Amount % MCU When
Belgian Pilsen Malt 5.500 kg 44.0 % 1.7 In Mash/Steeped
Castle Munich 3.500 kg 28.0 % 6.4 In Mash/Steeped
Wheat flaked 2.000 kg 16.0 % 1.2 In Mash/Steeped
German CaraAroma 0.500 kg 4.0 % 14.4 In Mash/Steeped
Sugar - Demerara 1.000 kg 8.0 % 0.4 End Of Boil
Hops
Variety Alpha Amount IBU Form When
German Hallertauer
Magnum
11.0 % 30 g 17.6 Loose Whole Hops 60 Min From End
German Hallertauer
Hersbrucker
3.5 % 30 g 3.7 Loose Pellet Hops 20 Min From End
Slovenian Styrian
Goldings
5.0 % 30 g 4.4 Loose Pellet Hops 15 Min From End
Slovenian Styrian
Goldings
5.0 % 30 g 0.0 Loose Pellet Hops At turn off