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Polish Hazy IPA

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Batch size

  • 21 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 26.5 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 13.3
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • --- %
    Dry hopping loss

Mash information

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

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Fermentables

14.7 BLG
6.1% ABV
4.6 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 4.5 kg 67.2% 80 % 5
Grain Płatki owsiane 2 kg 29.9% 60 % 3
Grain Cara-Pils/Dextrine 0.2 kg 3% 72 % 4
Sum 6.7 kg

Hops

Bitterness ratio ---

Use for Name Amount Time Alpha acid
Aroma (end of boil) Zula 100 g 0 min 8.3 %
Dry Hop amora preta 100 g 4 day(s) 9 %
Dry Hop vermelho 100 g 4 day(s) 9.1 %

Yeasts

Name Type Form Amount Laboratory
Wyeast - 1318 London Ale III Ale Liquid 125 ml Wyeast Labs

Extras

Type Name Amount Use for Time
Water Agent Chlorek Wapnia 10 g Mash 60 min

Notes

  • Pożądany profil wody :
    roughly 200 ppm of Chloride and 100 ppm of Sulfate. There’s your 2:1 ratio!

    Calcium: 100 ppm
    Magnesium: 18 ppm
    Sodium: 16 ppm
    Chloride: 186 ppm
    Sulfate: 93 ppm
    Jan 6, 2025, 6:51 PM

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