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Session IPA for Pinta / Hoppy...

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Batch size

  • 24 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 30.4 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11.2
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 16.3 liter(s)
    Mash size
  • 21.8 liter(s)
    Total mash volume

Steps

Temp Time
60 C 45 min
72 C 15 min

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Fermentables

12.4 BLG
5% ABV
4.1 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 4.25 kg 78% 80 % 5
Grain Płatki pszeniczne 0.6 kg 11% 85 % 3
Grain Strzegom Monachijski typ II 0.3 kg 5.5% 79 % 22
Grain Płatki owsiane 0.3 kg 5.5% 85 % 3
Sum 5.45 kg

Hops

44 IBU

Bitterness ratio 0.88 Very bitter

Use for Name Amount Time Alpha acid
Boil Citra 35 g 60 min 12.9 %
Aroma (end of boil) Citra 30 g 1 min 12.9 %
Aroma (end of boil) Cascade 30 g 1 min 5.5 %
Dry Hop mosaic 37 g 1 day(s) 11.4 %
Dry Hop Citra 30 g 1 day(s) 12.9 %
Dry Hop Cascade 20 g 1 day(s) 5.5 %

Notes

  • wyszło ok 28,5 l o ekstr 12,6 blg
    dolane 3,5 l wody -> wyszło 32 l o ektr 11,5 BLG

    straty = 1,7 l
    wyszło 24,2 l = 13 BLG

    15.02. chmielenie na zimno (Session IPA): 37 mosaic, 30 citra, 20 cascade (temp 16-14 C 1 dzień) + CC (10-12 C) 1,5 dnia

    18.02. Session IPA butelkowanie 58 g cukru w 420ml wody (temp. piwa ok 14 C) straty 1,8l. zabutelkowano ok 10,2 l piwa.
    - --
    Hoppy American Lager
    ok 10 (?).03 zlanie na lagerowanie
    13.04 - chmielenie na zimno = 25g citra + 25g cascade (temp ok 5-8 stopni C)

    15.04. - butelkowanie -> 52g cukru w 420 ml wody. Wyszło: 15 piw = 0,33l, 9 piw = 0,5 l, 1 piwo = 1 litr
    Feb 3, 2021, 10:19 PM

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