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 %

5.8 %

Expected ABW:

4.5 %

25.7 IBU

Expected Color (using Morey):

13.3 SRM

0.40

Approx Color:

Expected ABV:
Expected IBU (using Tinseth):
BU:GU ratio:
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