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Brewlog

#106 - Cave Canem 4.0
September 19, 2020

FINISHED

Status
1338 days ago

Brewday
1338 days ago

Fermentation start date
1328 days ago

Secondary
1328 days ago

Dry hops date
1319 days ago

Priming

Updated 1319 days ago

Mash and boil

89.4 %

Actual mash efficiency
13

Pre-boil gravity BLG
14.5

Original gravity BLG
40

Batch IBU

Fermentation

23 liter(s)

Primary size
5 liter(s)

Boil loss
3

Post-primary gravity BLG
3

Final gravity BLG
6.4 %

ABV
80.2 %

Attenuation

Priming

22 liter(s)

Priming size
191

Calories per 12oz
Forced

Carbonation type
2.2

Volumes of CO2

Mash checks

#	Check at	Temp	Gravity	pH
1	September 19, 2020 at 9:51 AM	20 C	17.5 BLG	5.4
	Brzeczka przednia.
2	September 19, 2020 at 10:39 AM	20 C	13 BLG	5.5
	Przed gotowaniem

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Cave Canem 4.0

14

Gravity BLG
43

IBU
5.3

SRM
All Grain

Type
American Pale Ale

Style

Print

Batch size

22 liter(s)

Expected quantity of finished beer
60 min

Boil time
8.3 %/h

Evaporation rate
28.4 liter(s)

Boil size
10 %

Boil loss
13.1

Pre-boil gravity BLG
4.5 %

Trub loss
4.5 %

Dry hopping loss

Mash information

80 %

Mash efficiency
3.5 liter(s) / kg

Liquor-to-grist ratio
21 liter(s)

Mash size
27 liter(s)

Total mash volume

Steps

Temp	Time
52 C	15 min
64 C	30 min
72 C	30 min
80 C	1 min

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Fermentables

14 BLG

5.8% ABV

5.3 SRM

Type	Name	Amount	Yield	EBC
Grain	Weyermann - Pale Ale	5 kg 83.3%	80 %	7
Grain	Weyermann - Słód pszeniczny	0.5 kg 8.3%	80 %	6
Grain	Weyermann - Zakwaszający	0.3 kg 5%	80 %	5
Grain	Weyermann - Carahell	0.2 kg 3.3%	85 %	25
	Sum	6 kg

Hops

43 IBU

Bitterness ratio 0.75 Very bitter

Use for	Name	Amount	Time	Alpha acid
Boil	Zeus - Columbus (2018 - USA)	15 g	60 min	15.1 %
Boil	Mosaic (2019 - USA)	20 g	20 min	12.2 %
Boil	Mosaic (2019 - USA)	20 g	10 min	12.2 %
Boil	Mosaic (2019 - USA)	20 g	1 min	12.2 %
Dry Hop	Mosaic (2019 - USA)	20 g	4 day(s)	12.2 %
Dry Hop	Mosaic (2019 - USA)	20 g	2 day(s)	12.2 %

Yeasts

Name	Type	Form	Amount	Laboratory
Safale US-05	Ale	Dry	11.5 g	Fermentis
Uwodnione w 200ml wody drożdże wlane do natlenionej blenderem brzeczki. Fermentacja burzliwa przez 7 dni w temperaturze 20°C w tym cztery i dwa ostanie dni to chmielenie na zimno (filtracja i dekantacja). Fermentacja cicha 7 dni w temperaturze 20°C (dekantacja i rozlew).

Extras

Type	Name	Amount	Use for	Time
Water Agent	Woda do zacierania (Olsztytńska - Nagórki - 7,26 pH)	21000 g	Mash	76 min
ml nie gramy
Water Agent	Woda do wysładzania (Olsztytńska - Nagórki - 7,26 (5,70) pH)	15000 g	Mash	76 min
ml nie gramy
Water Agent	Kwas fosforowy (woda do wysładzania)	3 g	Mash	76 min
ml nie gramy.
Water Agent	Chlorek wapnia bezwodny	5 g	Mash	76 min
Zmieszane razem z ziarnem.
Water Agent	Gips piwowarski	5 g	Mash	76 min
Zmieszane razem z ziarnem.
Fining	Whirlfloc T	2 g	Boil	5 min
Jedna tabletka
Other	Witamina C	5 g	Secondary	7 day(s)

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