PL | EN

  1. Dashboard
  2. Public recipes
  3. #0 BELGIAN IPA

#0 BELGIAN IPA

0
Print

Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 70 min
    Boil time
  • 15 %/h
    Evaporation rate
  • 28.2 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 12.4
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 75 %
    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
67 C 60 min
76 C 10 min

  • Brewlog is empty

  • No versions avalible

Create your own version

We introduced new Standard account. Check current subscription plans.
Do you know that PRO members have fully automated inventory stock tracking? Become a PRO member!

Fermentables

14.3 BLG
5.9% ABV
5.5 SRM
Type Name Amount Yield EBC
Grain Słód pilzneński zero Viking Malt (Strzegom) 5 kg 83.3% --- % 4
Grain Płatki owsiane 0.4 kg 6.7% --- % 4
Grain Słód monachijski ciemny Viking Malt (Strzegom) 0.5 kg 8.3% --- % 22
Grain Słód karmelowy 100 - Viking Malt (Strzegom) 0.1 kg 1.7% --- % 100
Sum 6 kg

Hops

62 IBU

Bitterness ratio 1.07 Very bitter

Use for Name Amount Time Alpha acid
Boil Barbe Rouge 30 g 60 min 10.9 %
Boil Barbe Rouge 30 g 15 min 10.9 %
Whirlpool Pacific Jade 15 g 20 min 11.7 %
Whirlpool Barbe Rouge 15 g 20 min 10.9 %
Whirlpool Aramis 15 g 20 min 8.5 %
Dry Hop Pacific jade 15 g 2 day(s) 11.7 %
Dry Hop Barbe Rouge 15 g 2 day(s) 10.9 %
Dry Hop Aramis 15 g 2 day(s) 8.5 %

Yeasts

Name Type Form Amount Laboratory
Fermentum Mobile - FM26 Belgijskie pagórki Ale Liquid 30 ml Fermentum Mobile

Extras

Type Name Amount Use for Time
Fining Whirlfloc T 1.25 g Boil 5 min

Notes

  • chmielenie na whirlpool/hopstand 20 minut od 77°C;
    schłodzenie brzeczki do temp. 17-18°C;
    fermentacja burzliwa - temperatura piwa w głównej fazie fermentacji 18-24°C;
    przed rozlewem 2-dniowy cold crash w temp. 0-4°C;
    rozlew - poziom nasycenia 1,8-1,9 vol.;
    refermentacja - 14-21 dni
    Apr 8, 2022, 5:03 PM

Discussion

BREWNESS