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AIPA #2

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 15 %/h
    Evaporation rate
  • 25.3 liter(s)
    Boil size
  • --- %
    Boil loss
  • ---
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • --- %
    Dry hopping loss

Mash information

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

Steps

Temp Time
65 C 90 min
76 C 0 min

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Fermentables

16.5 BLG
7.6 SRM
Type Name Amount Yield EBC
Grain Weyermann - Dark Wheat Malt 0.2 kg 3.3% 85 % 14
Grain Strzegom Pale Ale 4.6 kg 76.7% 79 % 6
Grain Pszeniczny 0.5 kg 8.3% 85 % 4
Grain Strzegom Monachijski typ I 0.5 kg 8.3% 79 % 16
Grain Strzegom Karmel 30 0.2 kg 3.3% 75 % 30
Sum 6 kg

Hops

120 IBU

Bitterness ratio 1.69 Very bitter

Use for Name Amount Time Alpha acid
Boil Columbus/Tomahawk/Zeus 50 g 55 min 12 %
Boil El Dorado 15 g 30 min 15 %
Boil El Dorado 15 g 25 min 15 %
Boil El Dorado 20 g 15 min 15 %
Aroma (end of boil) El Dorado 25 g 10 min 15 %
Aroma (end of boil) El Dorado 25 g 5 min 15 %
Whirlpool Ahtanum 10 g 0 min 5 %
Dry Hop Ahtanum 70 g 5 day(s) 5 %

Yeasts

Name Type Form Amount Laboratory
Danstar - Nottingham Ale Slant 150 ml Danstar

Notes

  • Fermentacja burzliwa w temperaturze ok. 18 C.
    Fermentacja cicha 14 dni, na ostatnie 5 dni chmielenie na zimno.
    Wykonać FFT i po osiągnięciu odpowiedniego blg przelać na cichą.
    Jan 27, 2016, 8:43 PM

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