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#21Po dyżurze

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Batch size

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

Mash information

  • 90 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 26.1 liter(s)
    Mash size
  • 34.8 liter(s)
    Total mash volume

Steps

Temp Time
68 C 90 min
72 C 15 min

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Fermentables

19.8 BLG
6.2 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 6 kg 69% 80 % 5
Grain Weyermann - Carapils 0.7 kg 8% 78 % 4
Grain Pszeniczny 0.5 kg 5.7% 85 % 4
Grain Abbey Malt Weyermann 0.5 kg 5.7% 75 % 45
Grain Płatki pszeniczne 0.5 kg 5.7% 60 % 3
Grain Płatki owsiane 0.5 kg 5.7% 60 % 3
Sum 8.7 kg

Hops

55 IBU

Bitterness ratio 0.67 Bitter

Use for Name Amount Time Alpha acid
Boil mosaic 40 g 60 min 11 %
Aroma (end of boil) Nelson Sauvin 20 g 10 min 11.3 %
Aroma (end of boil) Sabro 20 g 10 min 15.8 %
Aroma (end of boil) Mosaic 50 g 10 min 11 %
Whirlpool Nelson Sauvin 30 g 0 min 11.3 %
Whirlpool Sabro 40 g 0 min 15.8 %
Whirlpool mosaic 50 g 0 min 11 %
Dry Hop Sabro 60 g 4 day(s) 15.8 %
Dry Hop Nelson Sauvin 50 g 4 day(s) 11.3 %

Yeasts

Name Type Form Amount Laboratory
Lallemand - LalBrew Voss Kveik Ale Dry 11 g Lallemand

Extras

Type Name Amount Use for Time
Other łuska ryżowa 300 g Mash 0 min
Water Agent gips piwowarski 5 g Mash 105 min

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