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Czynnik pomarańczowy

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Batch size

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

Mash information

  • 80 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 15 liter(s)
    Mash size
  • 20 liter(s)
    Total mash volume

Steps

Temp Time
68 C 70 min
78 C 10 min

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Fermentables

11.4 BLG
8 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 3 kg 60% 80 % 5
Grain Strzegom Monachijski typ I 1 kg 20% 79 % 16
Grain Viking melanoidynowy 1 kg 20% 75 % 60
Sum 5 kg

Hops

51 IBU

Bitterness ratio 1.11 Very bitter

Use for Name Amount Time Alpha acid
Boil Citra 20 g 60 min 12 %
Boil Chinook 20 g 30 min 13 %
Aroma (end of boil) Cascade 20 g 20 min 6 %

Yeasts

Name Type Form Amount Laboratory
Safale US-05 Ale Dry 11.5 g Fermentis

Extras

Type Name Amount Use for Time
Flavor Skórka pomarańczowa 25 g Boil 30 min
Flavor Skórka z mandarynek 25 g Boil 30 min
Flavor Sok z pomarańczy 500 g Boil 30 min
Flavor Sok z mandarynek 500 g Boil 30 min

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