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#8: SESYJNIE

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Batch size

  • 18 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 23.8 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 12.4
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 74 %
    Mash efficiency
  • 3.3 liter(s) / kg
    Liquor-to-grist ratio
  • 16.3 liter(s)
    Mash size
  • 21.3 liter(s)
    Total mash volume

Steps

Temp Time
65 C 60 min
72 C 15 min

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Fermentables

13.1 BLG
5.3% ABV
4.5 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 4 kg 80.8% 80 % 5
Grain Płatki owsiane 0.8 kg 16.2% 85 % 3
Grain Karmelowy Jasny 30EBC 0.15 kg 3% 75 % 30
Sum 4.95 kg

Hops

33 IBU

Bitterness ratio 0.62 Bitter

Use for Name Amount Time Alpha acid
Boil Iunga 20 g 40 min 12.8 %
Aroma (end of boil) Amarillo 20 g 10 min 8.6 %
Whirlpool Amarillo 50 g 0 min 8.6 %
Whirlpool Dr Rudi 20 g 0 min 11.9 %
Dry Hop Pacifica (NZ) 50 g 6 day(s) 4.8 %
Dry Hop Waimea 50 g 6 day(s) 15.3 %

Yeasts

Name Type Form Amount Laboratory
Danstar - Nottingham Ale Dry 11 g Danstar

Notes

  • Dziś zabutelkowane 36 butelek.
    Danstary ładnie zeszły do niecałych 3 BLG, burzliwa w 17 do 20 stopni. Whirpool z 50 g Amarillo dodane na wyłączenie palnika i w 80 'C dodane dr rudi. Rozlane z 100g glukozy. Na dziś goryczka wyższa myśle ~ 45 IBU.
    Oct 15, 2017, 4:02 PM

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