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P.41 - Fruit APA

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 30 min
    Boil time
  • 11 %/h
    Evaporation rate
  • 25.5 liter(s)
    Boil size
  • 11 %
    Boil loss
  • 11.4
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
64 C 60 min
78 C 1 min

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Fermentables

11.9 BLG
4.8% ABV
4.2 SRM
Type Name Amount Yield EBC
Grain Oats, Flaked 1.8 kg 36.4% 80 % 2
Grain Weyermann - Pale Ale Malt 1.35 kg 27.3% 85 % 7
Grain Weyermann - Light Munich Malt 0.7 kg 14.1% 82 % 14
Grain Weyermann - Carapils 0.7 kg 14.1% 78 % 4
Grain Weyermann - Pilsner Malt 0.4 kg 8.1% 81 % 5
Sum 4.95 kg

Hops

30 IBU

Bitterness ratio 0.62 Bitter

Use for Name Amount Time Alpha acid
Whirlpool Cascade 30 g 20 min 5.8 %
Whirlpool Mosaic 35 g 20 min 10 %
Whirlpool Ella (AUS) 20 g 20 min 14.6 %
Whirlpool Magnum 10 g 20 min 11.1 %
Dry Hop Mosaic 200 g 5 day(s) 10 %

Yeasts

Name Type Form Amount Laboratory
Danstar - BRY-97 Ale Dry 22 g Danstar

Extras

Type Name Amount Use for Time
Flavor Jagody 900 g Primary 7 day(s)

Notes

  • Woda do zacierania 15 L.
    - Kwas mlekowy - 2,4 ml
    - Chlorek wapnia (CaCl2) - 1,5 g
    - Gips piwowarski (CaSO4) - 2,6 g
    - Sól epsom (MgSO4) - 2,3 g
    Woda do wysładzania 24 l
    - Kwas mlekowy - 3,8 ml
    - Chlorek wapnia (CaCl2) - 2,4 g
    - Gips piwowarski (CaSO4) - 4,1 g
    - Sól epsom (MgSO4) - 3,6 g
    Feb 7, 2023, 6:30 PM

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