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Dyniamit 2018

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Batch size

  • 23 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 1 %/h
    Evaporation rate
  • 25.8 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11.7
    Pre-boil gravity BLG
  • 1 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 15 liter(s)
    Mash size
  • 20 liter(s)
    Total mash volume

Steps

Temp Time
63 C 30 min
72 C 30 min
78 C 20 min

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Fermentables

11.9 BLG
4.8% ABV
7.4 SRM
Type Name Amount Yield EBC
Grain Pilzneński 4 kg 77.5% 80 % 4
Grain Weyermann - Carmunish typ I 0.5 kg 9.7% 70 % 90
Grain Strzegom Karmel 30 0.5 kg 9.7% 80 % 30
Sugar Cane (Beet) Sugar 0.16 kg 3.1% 100 % 0
Sum 5.16 kg

Hops

27 IBU

Bitterness ratio 0.56 Bitter

Use for Name Amount Time Alpha acid
Boil Magnum 16 g 60 min 12 %
Aroma (end of boil) Challenger 20 g 15 min 7 %

Yeasts

Name Type Form Amount Laboratory
Safale S-04 Ale Dry 11.5 g Safale

Extras

Type Name Amount Use for Time
Flavor dynia 2000 g Mash 80 min
Spice cynamon 5 g Mash 80 min
Spice imbir 5 g Mash 80 min
Spice gałka muszkatołowa 5 g Mash 80 min
Spice goździki 5 g Mash 80 min
Fining mech irlandzki 5 g Boil 80 min

Notes

  • Dynia upieczona z przypawami w piekarniku (aż zmięknie, około godziny), dodana na początku zacierania.
    Nagazowanie 2.4.
    Nov 3, 2018, 3:52 PM

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