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#26Po dyżurze

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Batch size

  • 25 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 31.7 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 13.8
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 90 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 22.8 liter(s)
    Mash size
  • 29.3 liter(s)
    Total mash volume

Steps

Temp Time
68 C 60 min
72 C 15 min

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Fermentables

15 BLG
6.2% ABV
4.1 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 4.7 kg 72.3% 80 % 5
Grain Weyermann - Carapils 0.5 kg 7.7% 78 % 4
Grain Pszeniczny 0.5 kg 7.7% 85 % 4
Grain Płatki owsiane 0.8 kg 12.3% 60 % 3
Sum 6.5 kg

Hops

41 IBU

Bitterness ratio 0.67 Bitter

Use for Name Amount Time Alpha acid
Boil Nelson Sauvin 20 g 60 min 11.3 %
Boil Rakau (NZ) 20 g 30 min 9.6 %
Boil Rakau (NZ) 40 g 10 min 9.6 %
Whirlpool Rakau (NZ) 50 g 0 min 9.6 %
Dry Hop Rakau (NZ) 60 g 3 day(s) 9.6 %
Dry Hop Nelson Sauvin 40 g 3 day(s) 11.3 %

Yeasts

Name Type Form Amount Laboratory
Lallemand - LalBrew Verdant IPA Ale Dry 11 g Lallemand

Extras

Type Name Amount Use for Time
Other łuska ryżowa 300 g Mash 0 min
Water Agent gips piwowarski 5 g Mash 75 min

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