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#3 Gahnit - Guiness Draught cl...

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Batch size

  • 39 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 49.4 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 10.2
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 85 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 23.1 liter(s)
    Mash size
  • 30.8 liter(s)
    Total mash volume

Steps

Temp Time
66 C 60 min
76 C 5 min
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Fermentables

11.2 BLG
4.5% ABV
29.3 SRM
Type Name Amount Yield EBC
Grain Maris Otter Crisp 4.6 kg 59.7% 83 % 6
Grain Jęczmień niesłodowany 2.2 kg 28.6% 75 % 2
Grain Chocolate Malt (UK) 0.9 kg 11.7% 73 % 1175
Sum 7.7 kg

Hops

41 IBU

Bitterness ratio 0.91 Very bitter

Use for Name Amount Time Alpha acid
Boil East Kent Goldings 136 g 60 min 5.1 %

Yeasts

Name Type Form Amount Laboratory
FM13 Irlandzkie Ciemności Ale Slant 350 ml Fermentum Mobile

Notes

  • Płatki jęczmienne gotować przez 30 minut przed dodaniem do zacieru

    Na podstawie https://byo.com/recipe/guinness-draught-clone/

    Heat 2.66 gallons (10 L) of water to 161 °F (72 °C) and stir in crushed grains and flaked barley. Mash at 150 °F (66 °C) for 60 minutes. Stir boiling water into grain bed until temperature reaches 168 °F (76 °C) and rest for 5 minutes. Recirculate until wort is clear, then begin running wort off to kettle. Sparge with 170 °F (77 °C) water. Boil wort for 90 minutes, adding hops with 60 minutes left in boil. Cool wort and transfer to fermenter. Aerate wort and pitch yeast. Ferment at 72 °F (22 °C). Rack to secondary when fermentation is complete. Bottle a few days later, when beer falls clear. If beer is kegged, consider pushing with a nitrogen blend (see the Jan-Feb 2005 issue for more information on this).

    Wody dolać do 9.5 BLG

    Ok. 350 ml gęstwy po #2Minium-Red Irish Ale
    Oct 31, 2020, 4:06 PM

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