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Christmas Ale

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Batch size

  • 10 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 14.3 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 14
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • 10 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 10.7 liter(s)
    Mash size
  • 14.3 liter(s)
    Total mash volume

Steps

Temp Time
65 C 30 min
72 C 30 min
76 C 1 min

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Fermentables

15.4 BLG
6.5% ABV
26.5 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 2.5 kg 69.9% 80 % 5
Grain Viking Munich Malt 0.6 kg 16.8% 78 % 18
Grain Płatki jęczmienne 0.2 kg 5.6% 85 % 3
Grain Czekoladowy 0.125 kg 3.5% 60 % 788
Grain Jęczmień palony 0.15 kg 4.2% 55 % 985
Sum 3.575 kg

Hops

19 IBU

Bitterness ratio 0.3 Balanced

Use for Name Amount Time Alpha acid
Boil Sybilla 25 g 55 min 3.5 %
Boil Oktawia 15 g 5 min 7.1 %

Yeasts

Name Type Form Amount Laboratory
Safbrew T-58 Ale Dry 11.5 g Fermentis

Extras

Type Name Amount Use for Time
Spice Mieszanka przypraw 40 g Boil 5 min

Notes

  • Słód czekoladowy oraz jęczmień palony dodać po pozytywnej próbie jodowej.
    Fermentacja w temperaturze 15-20*C (max. 12-25*C).
    Leżakować minimum 4 tygodnie.
    Oct 10, 2020, 6:31 PM

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