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#031 Wild Fruit Ale

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Batch size

  • 21 liter(s)
    Expected quantity of finished beer
  • 85 min
    Boil time
  • 15 %/h
    Evaporation rate
  • 31 liter(s)
    Boil size
  • 14 %
    Boil loss
  • 11.2
    Pre-boil gravity BLG
  • 8 %
    Trub loss
  • --- %
    Dry hopping loss

Mash information

  • 72 %
    Mash efficiency
  • 4 liter(s) / kg
    Liquor-to-grist ratio
  • 25.6 liter(s)
    Mash size
  • 32 liter(s)
    Total mash volume

Steps

Temp Time
68 C 60 min
78 C 10 min

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Fermentables

13.6 BLG
5.6% ABV
9.5 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 4 kg 62.5% 80 % 5
Grain Viking Wheat Malt 1 kg 15.6% 83 % 5
Grain Strzegom Monachijski typ II 0.5 kg 7.8% 79 % 22
Grain Weyermann Caramunich 3 0.5 kg 7.8% 76 % 150
Grain Płatki owsiane 0.4 kg 6.3% 60 % 3
Sum 6.4 kg

Hops

24 IBU

Bitterness ratio 0.44 Balanced

Use for Name Amount Time Alpha acid
Boil Iunga 25 g 60 min 10.3 %

Yeasts

Name Type Form Amount Laboratory
Safale S-33 Ale Dry 11 g Fermentis
WLP648 Brettanomyces Bruxellensis Trois Vrai Ale Slant 300 ml White Labs

Extras

Type Name Amount Use for Time
Fining Whirfloc T 1 g Boil 10 min
Flavor czarna porzeczka 3000 g Secondary 28 day(s)

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