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AMERICAN STRONG ALE

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 26.4 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 15.7
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 25.2 liter(s)
    Mash size
  • 32.4 liter(s)
    Total mash volume

Steps

Temp Time
65 C 60 min
76 C 10 min

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Fermentables

17.1 BLG
7.3% ABV
15.3 SRM
Type Name Amount Yield EBC
Grain Słód pale ale Viking Malt (Strzegom) 6.5 kg 90.3% --- % 5
Grain Słód karmelowy ciemny Caraaroma® Weyermann® 0.5 kg 6.9% --- % 350
Grain Słód Castle Malting - Château Biscuit® 0.2 kg 2.8% --- % 50
Sum 7.2 kg

Hops

79 IBU

Bitterness ratio 1.13 Very bitter

Use for Name Amount Time Alpha acid
Boil Chinook 30 g 60 min 13.3 %
Boil Centennial 30 g 15 min 10.5 %
Boil Cascade 30 g 15 min 8.4 %
Whirlpool Chinook 30 g 20 min 13.3 %
Whirlpool Centennial 30 g 20 min 10.5 %
Dry Hop Centennial 30 g 1 day(s) 10.5 %
Dry Hop Chinook 30 g 2 day(s) 13.3 %
Dry Hop Cascade 30 g 2 day(s) 8.4 %

Yeasts

Name Type Form Amount Laboratory
Fermentis Safale S-04 Ale Dry 23 g Fermentis Safale

Extras

Type Name Amount Use for Time
Fining Whirfloc T 1.25 g Boil 5 min

Notes

  • chmielenie na whirlpool/hopstand 20 minut od 80°C;
    schłodzenie brzeczki do temp. 15-16°C;
    fermentacja - temperatura piwa w głównej fazie fermentacji 16-17°C, dojrzewanie w temp. 18-19°C;
    przed rozlewem 2-dniowy cold crash;
    rozlew - poziom nasycenia 1,9-2,0 vol.;
    refermentacja - 14 dni

    profil wody (ppm): Ca 75-125; Mg 20; SO4 100-200; Cl 100-150; Alk. całk. 75-125; RA 0-50
    Dec 17, 2021, 12:47 AM

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