PL | EN
Wild Red IPA II
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16.4Gravity BLG
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59IBU
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6.9 %ABV
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11.5SRM
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All GrainType
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Style
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Brewer
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Base recipe
![](/uploads/qr-code/e98c3277fcf3d7f45f1ecb6f8fb3ed93.png)
Batch size
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25 liter(s)Expected quantity of finished beer
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60 minBoil time
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5 %/hEvaporation rate
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30.2 liter(s)Boil size
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10 %Boil loss
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15.7Pre-boil gravity BLG
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5 %Trub loss
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0 %Dry hopping loss
Mash information
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75 %Mash efficiency
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3 liter(s) / kgLiquor-to-grist ratio
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24.9 liter(s)Mash size
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33.2 liter(s)Total mash volume
Steps
Temp | Time |
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66 C | 60 min |
78 C | 5 min |
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StatusBrewed
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FINISHED
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Viking Pale Ale malt | 7.5 kg 90.4% | 80 % | 5 |
Grain | Płatki owsiane | 0.4 kg 4.8% | 85 % | 3 |
Grain | Karmelowy Jasny 30EBC | 0.3 kg 3.6% | 75 % | 30 |
Grain | Weyermann Carafa II Special | 0.1 kg 1.2% | 70 % | 1200 |
Sum | 8.3 kg |
Hops
Bitterness ratio 0.88 Very bitter
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Columbus/Tomahawk/Zeus | 50 g | 60 min | 15.7 % |
Aroma (end of boil) | Simcoe | 100 g | 0 min | 12.6 % |
Aroma (end of boil) | Sabro | 50 g | 0 min | 15 % |
Dry Hop | Citra | 50 g | 2 day(s) | 12.6 % |
Dry Hop | Sabro | 50 g | 2 day(s) | 15 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
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WLP648 - Brettanomyces bruxellensis Trois Vrai | Ale | Slant | 150 ml | White Labs |
Notes
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Dodano 5 ml kwasu mlekowego do zacierania i 5 ml do wody do wysładzania.
May 27, 2019, 8:29 PM