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vermont ipa alebrowar

0
  • 12.6
    Gravity BLG
  • 40
    IBU
  • 5.1 %
    ABV
  • 3.9
    SRM
  • All Grain
    Type
  • ---
    Style
  • mistrzkaskader PRO
    Brewer
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Batch size

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

Mash information

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

Steps

Temp Time
66 C 40 min
72 C 10 min
78 C 2 min

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Fermentables

12.6 BLG
5.1% ABV
3.9 SRM
Type Name Amount Yield EBC
Grain Pilzneński 3 kg 61.2% 81 % 4
Grain przeniczny 0.6 kg 12.2% 80 % ---
Grain Weyermann - Carapils 0.6 kg 12.2% 78 % 4
Grain Płatki owsiane 0.3 kg 6.1% 85 % 3
Grain Płatki pszeniczne 0.2 kg 4.1% 85 % 3
Grain Abbey Malt Weyermann 0.2 kg 4.1% 75 % 45
Sum 4.9 kg

Hops

40 IBU

Bitterness ratio 0.78 Very bitter

Use for Name Amount Time Alpha acid
Boil Citra 5 g 60 min 14.2 %
Boil Citra 25 g 20 min 14.2 %
Boil Mosaic 15 g 20 min 10 %
Dry Hop Citra 40 g 3 day(s) 14.2 %
Dry Hop Citra 30 g 3 day(s) 14.2 %
Dry Hop Mosaic 35 g 3 day(s) 10 %
Dry Hop Palisade 50 g 3 day(s) 7.5 %
Dry Hop Dr Rudi 50 g 3 day(s) 11.8 %

Yeasts

Name Type Form Amount Laboratory
Wyeast - American Ale II Ale Liquid 300 ml Wyeast Labs

Notes

  • Pierwsza citra 30g na koniec burzliwej około 4 dnia, reszta na cichą na 3 dni
    Jun 6, 2018, 8:49 PM

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