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#83 Quad

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Batch size

  • 16.5 liter(s)
    Expected quantity of finished beer
  • 120 min
    Boil time
  • 13 %/h
    Evaporation rate
  • 24.3 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 17.3
    Pre-boil gravity BLG
  • 7 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 69 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 24.5 liter(s)
    Mash size
  • 31.5 liter(s)
    Total mash volume

Steps

Temp Time
67 C 210 min

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Fermentables

21.6 BLG
9.7% ABV
29.8 SRM
Type Name Amount Yield EBC
Grain Weyermann - Pale Ale Malt 5.8 kg 77.3% 85 % 7
Grain Abbey Malt Weyermann 0.8 kg 10.7% 75 % 45
Grain Special B Malt 0.4 kg 5.3% 65.2 % 315
Sugar Candi Sugar, Dark 0.5 kg 6.7% 78.3 % 542
Sum 7.5 kg

Hops

28 IBU

Bitterness ratio 0.31 Balanced

Use for Name Amount Time Alpha acid
Boil Marynka 50 g 60 min 6 %

Yeasts

Name Type Form Amount Laboratory
LA3 Ale Slant 368.46 ml Fermentum Mobile

Notes

  • Warzenie 21.02.2021, cała gęstwa z dubbla

    21.02.2021 - brzeczka o temperaturze +-15 stopni dodana do drożdży, napowietrzona, sterownik 18,5
    22.02.2021 - godz. 20 - dodany cukier w postaci syropu, napowietrzenie + wymieszanie. Temp piwa 18,5. Po dodaniu cukru 19,7. Sterownik 19,5
    23.02.2021 - piwo 20 sterownik 20,5
    24.02.2021 - piwo 20,9 sterownik 21,5
    25.02.2021 - piwo 21 lodówka off
    26.02.2021 - piwo 21,4 podłączony pas, sterownik 22, histereza 0,3
    27.02.2021 - piwo 22 sterownik 23
    28.02.2021 - piwo 22,7 sterownik 24
    01.03.2021 - piwo 23,9
    02.03.2021 -
    03.03.2021 - piwo 23,8 sterownik 24,7
    Feb 22, 2021, 8:24 PM

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