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#26 RYE IPA v2

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Batch size

  • 24 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 30.4 liter(s)
    Boil size
  • 5 %
    Boil loss
  • 14.3
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 21 liter(s)
    Mash size
  • 28 liter(s)
    Total mash volume

Steps

Temp Time
70 C 60 min
78 C 5 min

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Fermentables

15.7 BLG
6.6% ABV
9.6 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 5.5 kg 73.3% 72 % 5
Grain Rye Malt 0.75 kg 10% 63 % 10
Grain Monachijski 0.75 kg 10% 80 % 16
Sugar Cukier 0.5 kg 6.7% 100 % 150
Sum 7.5 kg

Hops

58 IBU

Bitterness ratio 0.91 Very bitter

Use for Name Amount Time Alpha acid
Boil Hallertau Blanc 30 g 60 min 9.8 %
Boil HBC 472 Experimental 30 g 60 min 9.2 %
Boil HBC 472 Experimental 20 g 30 min 9.2 %
Dry Hop HBC 472 Experimental 100 g 5 day(s) 9.3 %

Yeasts

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

Extras

Type Name Amount Use for Time
Water Agent łuska ryżowa 200 g Mash 0 min

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