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#44 Session NEIPA

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Batch size

  • 19 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 15 %/h
    Evaporation rate
  • 25.8 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 6.3
    Pre-boil gravity BLG
  • 3 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
66 C 60 min
78 C 0 min

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Fermentables

7.1 BLG
2.7% ABV
2.7 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 1 kg 38.5% 80 % 5
Grain Strzegom Pszeniczny 1 kg 38.5% 81 % 6
Grain Rice, Flaked 0.4 kg 15.4% 70 % 2
Grain Acid Malt 0.2 kg 7.7% 58.7 % 6
Sum 2.6 kg

Hops

Bitterness ratio ---

Use for Name Amount Time Alpha acid
Aroma (end of boil) Mosaic 50 g 0 min 10 %
Aroma (end of boil) Rakau (NZ) 25 g 0 min 9.5 %
Aroma (end of boil) Kohatu 25 g 0 min 7.8 %
Dry Hop Rakau (NZ) 25 g 0 day(s) 9.5 %
Dry Hop Kohatu 25 g 0 day(s) 7.8 %
Dry Hop Rakau (NZ) 50 g 6 day(s) 9.5 %
Dry Hop Kohatu 50 g 6 day(s) 7.8 %
Dry Hop Mosaic 50 g 3 day(s) 10 %

Extras

Type Name Amount Use for Time
Other kurkuma 1 g Boil 10 min
Flavor Skórki pomarańczy 300 g Secondary 6 day(s)

Notes

  • Pozycje "Aromat.. 0 min" - po wyłączeniu gazu, pozostawienie do zejścia temp. do 70 st. (nie dłużej niż godzinę).

    Pozycje "Na zimno... 0 dni" - wrzucane w drugim dniu fermentacji burzliwej.
    Apr 14, 2019, 11:29 PM

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