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Quadrupel #1 - Browar na Wyżyn...

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Batch size

  • 15 liter(s)
    Expected quantity of finished beer
  • 90 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 18.5 liter(s)
    Boil size
  • 1 %
    Boil loss
  • 18
    Pre-boil gravity BLG
  • 6 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 70 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 16.5 liter(s)
    Mash size
  • 22 liter(s)
    Total mash volume

Steps

Temp Time
64 C 20 min
72 C 40 min
78 C 10 min

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Fermentables

20.5 BLG
9% ABV
18.7 SRM
Type Name Amount Yield EBC
Grain pilzneński Viking Malt 2.5 kg 41.7% 80 % 5
Grain golden ale - Viking Malt 2.5 kg 41.7% 80 % 14
Grain Château Special B Castle Malting 0.5 kg 8.3% 77 % 300
Sugar cukier kandyzowany 0.5 kg 8.3% --- % ---
Sum 6 kg

Hops

23 IBU

Bitterness ratio 0.27 Balanced

Use for Name Amount Time Alpha acid
Boil Junga (PL) - granulat 15 g 40 min 12.5 %
Boil Lubelski (PL) - granulat 10 g 20 min 3.8 %
Boil Lubelski (PL) - granulat 20 g 5 min 3.8 %

Yeasts

Name Type Form Amount Laboratory
FM26 Belgijskie Pagórki Ale Slant 500 ml Fermentum Mobile

Extras

Type Name Amount Use for Time
Other cukier kandyzowany 500 g Boil 20 min
Fining mech irlandzki 4 g Boil 15 min
Water Agent kwas mlekowy 80% 4 g Mash 70 min
Water Agent chlorek sodu 2 g Mash 70 min

Notes

  • Profil wody:
    Ca+2 Mg+2 Na+ Cl- SO4-2 HCO
    138.0 12.0 23.7 70.6 35.0 289.842
    Jan 6, 2018, 11:58 AM
  • Cukier kandyzowany własnej produkcji:
    0.5kg cukru
    5g kwasek cytrynowy
    karmelizacja 20min (nastwy mojej kuchenki 5min. na 8, 15min na 7)
    Jan 6, 2018, 12:00 PM

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