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Jesienny Dyniowy Sztos / Jesie...

0
  • 14.3
    Gravity BLG
  • 16
    IBU
  • 5.9 %
    ABV
  • 4.6
    SRM
  • All Grain
    Type
  • Witbier
    Style
  • Alekey18
    Brewer
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Batch size

  • 25 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 31.7 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 13.1
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 16.8 liter(s)
    Mash size
  • 21.6 liter(s)
    Total mash volume

Steps

Temp Time
44 C 20 min
68 C 60 min
74 C 10 min

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Fermentables

14.3 BLG
5.9% ABV
4.6 SRM
Type Name Amount Yield EBC
Grain BESTMALZ - Best Pilsen 2 kg 29.9% 80.5 % 4
Grain BESTMALZ - Best Heidelberg 2.5 kg 37.3% 80.5 % 3
Grain Karmelowy Jasny 30EBC 0.3 kg 4.5% 75 % 30
Adjunct Dynia 1.9 kg 28.4% 60 % 7
Sum 6.7 kg

Hops

16 IBU

Bitterness ratio 0.28 Balanced

Use for Name Amount Time Alpha acid
Boil Hallertau Tradition 30 g 50 min 5 %
Boil Saaz (Czech Republic) 20 g 20 min 4.5 %

Yeasts

Name Type Form Amount Laboratory
Mangrove Jack's M21 Belgian Wit Wheat Dry 10 g Mangrove Jack's

Extras

Type Name Amount Use for Time
Flavor Dynia 1900 g Mash 80 min
Spice Cynamon 1 g Boil 40 min
Spice Gałka muszkatołowa 2 g Boil 40 min
Spice Goździki 5 g Boil 40 min
Spice Imbir 5 g Boil 40 min
Spice Curacao 15 g Boil 30 min
Spice Skórka słodkiej pomarańczy 20 g Boil 30 min

Notes

  • 2 dynie hokaido ok. 2x1.7kg:
    - wydrążyć, pokroić w paski i do piekarnika na 40 min 180° termoobieg
    - zblendowac na papkę i rozsmarować na papierze. Ustawic 240° na 20-30 min.
    Oct 24, 2024, 3:35 PM

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