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IP N 06/22/XII

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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
  • 21.6
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
52 C 10 min
62 C 30 min
69 C 30 min
75 C 15 min

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Fermentables

23.8 BLG
10.9% ABV
11.1 SRM
Type Name Amount Yield EBC
Grain Strzegom Wiedeński 5.2 kg 57.8% 79 % 10
Grain Viking Malt Smoked Peat 2.4 kg 26.7% 81 % 10
Grain Viking Malt Karmel 200 0.2 kg 2.2% 75 % 200
Grain Viking Malt Cookie 0.2 kg 2.2% 72 % 50
Sugar cukier 1 kg 11.1% 99 % ---
Sum 9 kg

Hops

39 IBU

Bitterness ratio 0.39 Balanced

Use for Name Amount Time Alpha acid
Boil Bravo 30 g 30 min 15.5 %
Boil Columbus/Tomahawk/Zeus 10 g 5 min 15.5 %
Boil Columbus/Tomahawk/Zeus 10 g 5 min 15.5 %
Aroma (end of boil) Mosaic 10 g 5 min 10 %
Aroma (end of boil) Amarillo 10 g 5 min 9.5 %
Aroma (end of boil) Strata 10 g 5 min 13.6 %
Aroma (end of boil) Lublin (Lubelski) 10 g 5 min 4 %
Aroma (end of boil) Hallertau Blanc 30 g 5 min 11 %

Yeasts

Name Type Form Amount Laboratory
Saflager W 34/70 Lager Dry 11.5 g Fermentis
Saflager S-23 Lager Dry 11.5 g Fermentis

Notes

  • słód dodałem przy temperaturze 57stopni

    dopilnować temperatury 62st - mieszać regularnie co 2stopnie;
    czas całego procesu (z przerwą na udostępnienie kuchni na obiad - 5h)

    na aromat : hibiskus, szklanka
    Dec 31, 2021, 1:42 PM

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