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Demon's slayer

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Batch size

  • 18 liter(s)
    Expected quantity of finished beer
  • 180 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 26.9 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 20.7
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
67 C 90 min
72 C 10 min

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Fermentables

26.4 BLG
12.5% ABV
60.7 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 5 kg 48.8% 80 % 5
Grain Monachijski 2.5 kg 24.4% 80 % 16
Grain Fawcett - Dark Crystal 0.75 kg 7.3% 71 % 300
Grain Caramel/Crystal Malt - 10L 0.25 kg 2.4% 75 % 20
Grain Fawcett - Pszeniczny Czekoladowy 0.5 kg 4.9% 73 % 1001
Grain Płatki owsiane 0.5 kg 4.9% 85 % 3
Grain Jęczmień palony 0.5 kg 4.9% 55 % 985
Grain Carafa 0.25 kg 2.4% 70 % 664
Sum 10.25 kg

Hops

98 IBU

Bitterness ratio 0.87 Very bitter

Use for Name Amount Time Alpha acid
Boil Marynka 50 g 60 min 10 %
Aroma (end of boil) Fuggles 50 g 15 min 4.5 %
Boil Warrior 50 g 60 min 15.5 %

Yeasts

Name Type Form Amount Laboratory
Danstar - Nottingham Ale Dry 23 g Danstar

Extras

Type Name Amount Use for Time
Fining mech irlandzki 5 g Boil 15 min
Spice wanillia 5 g Secondary 14 day(s)

Notes

  • Fermentacja burzliwa: 21 dni w temp. 14-15 C
    Fermentacja cicha: 21 dni w temp. 14-15 C
    ilosc dni teoretyczna, zobaczymy w praniu

    72°C - 10 min - dodanie jęczmienia palonego i Carafa I
    Nov 5, 2019, 7:33 PM

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