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A'la Limoncello

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 25.3 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 12.1
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 18.2 liter(s)
    Mash size
  • 23.4 liter(s)
    Total mash volume

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Fermentables

13.1 BLG
5.3% ABV
3.8 SRM
Type Name Amount Yield EBC
Grain Strzegom Pilzneński 4.5 kg 86.5% 80 % 4
Grain Weyermann - Pale Wheat Malt 0.7 kg 13.5% 85 % 5
Sum 5.2 kg

Hops

16 IBU

Bitterness ratio 0.3 Balanced

Use for Name Amount Time Alpha acid
Boil Lublin (Lubelski) 30 g 60 min 4 %
Whirlpool Lublin (Lubelski) 20 g 30 min 4 %

Yeasts

Name Type Form Amount Laboratory
Danstar - Nottingham Ale Slant 400 ml Danstar

Extras

Type Name Amount Use for Time
Flavor Sok z cytryny i limonki 500 g Secondary 5 day(s)
Flavor Skórka z cytryny i limonki 50 g Secondary 5 day(s)
Other Ksylitol 400 g Secondary 4 day(s)
Other Lactobacillus Plantarum 10 g Boil 1 min

Notes

  • Lactobacillus Plantarum - po 15 min gotowania brzeczki i schłodzeniu do 30-35°C dodać 10g bakterii i zakwaszać 1-2 dni w zależności od stopnia zakwaszenia.
    Ciągle utrzymywać temperaturę 30-35°C (gorące pety w styroboksie?).
    Zbić pH do ~4,5
    Przedmuchać kocioł CO2, odciąć dostęp tlenu
    pH po zakwaszaniu powinno wynosić około 3,55
    Po zakwaszaniu gotować
    Jun 11, 2024, 5:48 PM

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