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002-Papa na lepiku

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 80 min
    Boil time
  • 15 %/h
    Evaporation rate
  • 26.4 liter(s)
    Boil size
  • --- %
    Boil loss
  • ---
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • --- %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 18 liter(s)
    Mash size
  • 24 liter(s)
    Total mash volume

Steps

Temp Time
68 C 100 min
78 C 5 min

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Fermentables

16.6 BLG
40 SRM
Type Name Amount Yield EBC
Grain Weyermann - Pale Ale Malt 2 kg 33.3% 85 % 7
Grain Monachijski 2 kg 33.3% 80 % 16
Grain Jęczmień palony 0.25 kg 4.2% 55 % 985
Grain Chocolate Malt (UK) 0.25 kg 4.2% 73 % 887
Grain Briess - Smoked Malt 1.5 kg 25% 80.5 % 10
Sum 6 kg

Hops

60 IBU

Bitterness ratio 0.79 Very bitter

Use for Name Amount Time Alpha acid
Boil Marynka 30 g 45 min 10 %
Boil Marynka 20 g 30 min 10 %
Aroma (end of boil) adha 20 g 15 min 11 %
Aroma (end of boil) adha 30 g 5 min 11 %

Yeasts

Name Type Form Amount Laboratory
Wyeast - Brettanomyces bruxellensis Ale Liquid 125 ml Wyeast Labs

Extras

Type Name Amount Use for Time
Fining mech irlandzki 5 g Boil 5 min
Spice jałowiec 10 g Boil 5 min
Flavor płatki dębowe oloroso 30 g Secondary 20 day(s)

Notes

  • Gotowanie 80 min
    burzliwa 7-10 dni
    cicha- 20 dni
    refermentacja ok 14 dni w temp 16C
    leżakowanie ok 2 miesiące
    Feb 11, 2016, 10:08 PM

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