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kurdupel

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Batch size

  • 19 liter(s)
    Expected quantity of finished beer
  • 90 min
    Boil time
  • 15 %/h
    Evaporation rate
  • 27.9 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 20.2
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 70 %
    Mash efficiency
  • 2 liter(s) / kg
    Liquor-to-grist ratio
  • 19.8 liter(s)
    Mash size
  • 29.6 liter(s)
    Total mash volume

Steps

Temp Time
67 C 90 min
78 C 10 min

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Fermentables

24.4 BLG
11.3% ABV
25.3 SRM
Type Name Amount Yield EBC
Grain Briess - Pilsen Malt 7 kg 67.8% 80.5 % 2
Grain Munich Malt 1 kg 9.7% 80 % 18
Grain Briess - Wheat Malt, White 0.3 kg 2.9% 85 % 5
Grain Briess - Aromatic Malt 0.45 kg 4.4% 77 % 39
Grain Słód Caramunich Typ II Weyermann 0.45 kg 4.4% 73 % 120
Grain Special B Malt 0.45 kg 4.4% 65.2 % 315
Grain Melanoiden Malt 0.227 kg 2.2% 80 % 39
Sugar Cane (Beet) Sugar 0.45 kg 4.4% 100 % 400
Sum 10.327 kg

Hops

27 IBU

Bitterness ratio 0.26 Balanced

Use for Name Amount Time Alpha acid
Boil Hallertau 130 g 60 min 3 %

Yeasts

Name Type Form Amount Laboratory
gestwa abbey po blondzie Ale Slant 400 ml vika

Notes

  • start w 12-13 stopniach otoczenia zakladam ze w piwie jakies 16
    po 3 dniach podniesienie do 18 stopni
    po 5 dniach od startu podniesienie do 20 stopni
    po 7 dniach od startu podniesienie do 22 na jakies trzy tygodnie
    Aug 22, 2017, 7:44 PM

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