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Pastry Brut

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Batch size

  • 16 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 22.6 liter(s)
    Boil size
  • 13 %
    Boil loss
  • 10.2
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 10 %
    Dry hopping loss

Mash information

  • 84 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 9 liter(s)
    Mash size
  • 12 liter(s)
    Total mash volume

Steps

Temp Time
63 C 60 min
72 C 30 min
78 C 5 min

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Fermentables

11.7 BLG
4.7% ABV
3.2 SRM
Type Name Amount Yield EBC
Grain Weyermann - Pale Ale Malt 2 kg 60.6% 85 % 6
Grain Płatki owsiane 1 kg 30.3% 85 % 3
Sugar cukier biały 0.3 kg 9.1% 100 % ---
Sum 3.3 kg

Hops

33 IBU

Bitterness ratio 0.7 Bitter

Use for Name Amount Time Alpha acid
Boil Galaxy 10 g 10 min 13.6 %
Whirlpool Galaxy 40 g 30 min 13.6 %
Dry Hop Galaxy 50 g 3 day(s) 13.6 %

Yeasts

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

Extras

Type Name Amount Use for Time
Fining whirlflock T 10 g Boil 10 min
Other laktoza 1000 g Secondary 7 day(s)
Spice wanilia 6 g Secondary 7 day(s)
Flavor pulpa z mango, bananów i ananasów 2000 g Secondary 7 day(s)
Other glukoamylaza 4 g Mash ---

Notes

  • Glukoamylaza dodana podczas zacierania do 63 stopni (1 gram) oraz podczas piątego dnia fermentacji w okolicach 17 stopni (3 gramy).
    May 18, 2020, 7:34 PM

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