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New England PWZ

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Batch size

  • 22 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 29 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11.9
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
64 C 25 min
72 C 5 min

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Fermentables

8.8 BLG
3.4% ABV
2.6 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 3 kg 75% 80 % 5
Grain Łuksa ryżowa 1 kg 25% --- % ---
Sum 4 kg

Hops

21 IBU

Bitterness ratio 0.6 Bitter

Use for Name Amount Time Alpha acid
Boil Magnat 15 g 60 min 12.5 %

Yeasts

Name Type Form Amount Laboratory
hazy dazy Ale Liquid 800 ml ---

Notes

  • Modyfikacja wody:

    pH wody 5,30

    dodano 1 kg łuski ryżowej co spowodowała obniżenie wydajności
    zasyp
    5 kg pale ale
    1 kg łuski ryżowej

    otrzymano 33 litry 7 BLG -_-


    Chmiele:

    dodanie pierwszej porcji chmieli (citra amarillo, mosaic - po 40 gramów) podczas fermentacji burzliwej.
    Mar 22, 2020, 3:08 PM

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