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#25/4 Farmhouse Ale SH Styrian...

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Batch size

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

Mash information

  • 70 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 18.2 liter(s)
    Mash size
  • 23.4 liter(s)
    Total mash volume

Steps

Temp Time
64 C 60 min
78 C 0 min

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Fermentables

15 BLG
4.7 SRM
Type Name Amount Yield EBC
Grain Viking Pilsner malt 4.5 kg 81.8% 82 % 4
Grain Oats, Flaked 0.2 kg 3.6% 80 % 2
Grain Strzegom Monachijski typ I 0.5 kg 9.1% 79 % 16
Sugar Sugar, Table (Sucrose) 0.3 kg 5.5% 100 % 2
Sum 5.5 kg

Hops

22 IBU

Bitterness ratio 0.36 Balanced

Use for Name Amount Time Alpha acid
Boil Styrian Wolf 10 g 15 min 13.6 %
Boil Styrian Wolf 50 g 5 min 13.6 %
Dry Hop Styrian Wolf 40 g 3 day(s) 13.6 %

Yeasts

Name Type Form Amount Laboratory
Saion/Brettanomyces Blend Ale Liquid 150 ml The Yeast Bay
WLP648 Ale Liquid 150 ml White Labs

Notes

  • Warka dzielona na pół, połowa będzie fermentowana TYB Saison/Brettanomyces Blend (3 pokolenie), a druga połowa Brettanomyces Brux. Vrai (2 pokolenie). Na zimno chmielona będzie tylko część fermentowana blendem.

    Comment if you want info 'bout my recipes in English :)
    Mar 20, 2017, 2:19 PM

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