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Pale Ale - baza pod Imbirowe i...

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Batch size

  • 30 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 38 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 12.6
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3.8 liter(s) / kg
    Liquor-to-grist ratio
  • 31.5 liter(s)
    Mash size
  • 39.8 liter(s)
    Total mash volume

Steps

Temp Time
67 C 60 min

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Fermentables

13.8 BLG
5.7% ABV
5.1 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 7 kg 84.3% 80 % 5
Grain Płatki owsiane 0.5 kg 6% 85 % 3
Grain Strzegom Karmel 30 0.5 kg 6% 75 % 30
Grain Zakwaszający 0.3 kg 3.6% 85 % 5
Sum 8.3 kg

Hops

27 IBU

Bitterness ratio 0.48 Balanced

Use for Name Amount Time Alpha acid
Boil Columbus/Tomahawk/Zeus 25 g 60 min 15.5 %

Yeasts

Name Type Form Amount Laboratory
S-04 Ale Dry 11.4 g ---

Notes

  • Założenie to uzyskać 30 litrów warki 13 Blg. Podzielić na dwa fermentatory po 15 litrów. Do pierwszego dodać napar z mięty pieprzowej (80 g suszonej mięty) do uzyskania 12 Blg. Do drugiego dodać napar z imbiru (90 g imbiru) do uzyskania 12 Blg.
    Oct 20, 2018, 2:11 PM

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