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BPA

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Batch size

  • 21 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 26.5 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 12.1
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
64 C 20 min
72 C 45 min

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Fermentables

13.3 BLG
5.5% ABV
8 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 3.9 kg 69.6% 80 % 5
Grain Abbey Malt Weyermann 0.7 kg 12.5% 75 % 45
Grain Żytni 0.2 kg 3.6% 80 % 30
Grain Carabelge 0.8 kg 14.3% 80 % 30
Sum 5.6 kg

Hops

27 IBU

Bitterness ratio 0.5 Bitter

Use for Name Amount Time Alpha acid
Boil Columbus/Tomahawk/Zeus 15 g 60 min 15.5 %
Boil Saaz (Czech Republic) 15 g 15 min 4.5 %
Aroma (end of boil) Styrian Golding 10 g 0 min 3.6 %

Yeasts

Name Type Form Amount Laboratory
Safale US-05 Ale Dry 11.5 g Fermentis

Extras

Type Name Amount Use for Time
Fining Mech irlandzki 2.5 g Boil 50 min

Notes

  • FERMENTACJA:
    Fermentacja burzliwa 8 dni w temperaturze około 20 C.
    Fermentacja cicha 20 dni w temperaturze około 20 C.

    Pozostawić w butelkach na 30dni.

    Mech irlandzki: 2,5 g na 10 litrów brzeczki. Odważoną porcję mchu wymieszać w wodzie (na każde 5 g mchu 25 ml wody). Pozostawić na 10-15 minut i dodać do brzeczki na ostatnie 10-15 minut gotowania.
    Mar 14, 2019, 10:17 AM

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