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STRONG BITTER

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 25.3 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 12.4
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • --- %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3.33 liter(s) / kg
    Liquor-to-grist ratio
  • 18.3 liter(s)
    Mash size
  • 23.8 liter(s)
    Total mash volume

Steps

Temp Time
67 C 60 min
76 C 10 min

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Fermentables

13.8 BLG
5.7% ABV
6.9 SRM
Type Name Amount Yield EBC
Grain Słód Château Maris Otter Castle Malting 5 kg 90.9% --- % 4
Grain Słód Château Biscuit Castle Malting 0.2 kg 3.6% --- % 50
Grain Słód karmelowy 100 - Viking Malt (Strzegom) 0.1 kg 1.8% --- % 100
Grain Słód karmelowy 200 - Viking Malt (Strzegom) 0.1 kg 1.8% --- % 200
Grain Słód zakwaszający Weyermann® 0.1 kg 1.8% --- % 5
Sum 5.5 kg

Hops

41 IBU

Bitterness ratio 0.73 Bitter

Use for Name Amount Time Alpha acid
Boil Challenger 30 g 60 min 5.8 %
Boil East Kent Goldings 30 g 30 min 6.3 %
Whirlpool East Kent Goldings 30 g 30 min 6.3 %

Yeasts

Name Type Form Amount Laboratory
Fermentis Safale S-04 Ale Dry 23 g Fermentis Safale

Extras

Type Name Amount Use for Time
Fining Whirlfloc T 1.25 g Boil 5 min

Notes

  • chmielenie na whirlpool/hopstand 20 minut od 80°C;
    schłodzenie brzeczki do temp. 15-16°C;
    fermentacja - temperatura piwa w głównej fazie fermentacji 17-18°C, dojrzewanie w temp. 19-20°C;
    rozlew - poziom nasycenia 1,8-1,9 vol.;
    refermentacja - 14 dni

    profil wody (ppm): Ca 75-125; Mg 10; SO4 150-300; Cl 50-100; Alk. całk. 0-50; RA -100-0
    Jun 28, 2020, 12:43 PM

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