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Dyniamit podwójny V2

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Batch size

  • 24 liter(s)
    Expected quantity of finished beer
  • 70 min
    Boil time
  • 1 %/h
    Evaporation rate
  • 25 liter(s)
    Boil size
  • 2 %
    Boil loss
  • 11.4
    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
67 C 60 min
72 C 15 min
78 C 15 min

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Fermentables

11.4 BLG
4.6% ABV
8.4 SRM
Type Name Amount Yield EBC
Grain Pilzneński 4 kg 80% 80 % 4
Grain Weyermann - Carmunish typ I 0.5 kg 10% 70 % 90
Grain Karmelowy Czerwony 0.5 kg 10% 75 % 59
Sum 5 kg

Hops

32 IBU

Bitterness ratio 0.7 Bitter

Use for Name Amount Time Alpha acid
Boil Magnum 20 g 60 min 12 %
Aroma (end of boil) Fuggles 25 g 15 min 4.5 %

Yeasts

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

Extras

Type Name Amount Use for Time
Flavor dynia piżmowa upieczona z przyprawami 3500 g Mash 80 min
Spice cynamon 8 g Mash 80 min
Spice imbir 12 g Mash 80 min
Spice gałka muszkatołowa 8 g Mash 80 min
Spice goździki 8 g Mash 80 min
Fining mech irlandzki 5 g Boil 5 min

Notes

  • 1. dynia pieczona w rękawie 1,5h w temp 200 st, z przyprawami
    2. przed słodowaniem dynia po zacieraniu rozciapana na puree
    Sep 14, 2019, 3:00 PM

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