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53. New England Pale Ale

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 26.4 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11.7
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 15.9 liter(s)
    Mash size
  • 21.2 liter(s)
    Total mash volume

Steps

Temp Time
62 C 60 min
78 C 1 min

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Fermentables

12.9 BLG
5.2% ABV
4 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 3 kg 56.6% 80 % 5
Grain Pilzneński 1 kg 18.9% 81 % 4
Grain Płatki owsiane 0.8 kg 15.1% 85 % 3
Grain Strzegom Pszeniczny 0.5 kg 9.4% 81 % 6
Sum 5.3 kg

Hops

32 IBU

Bitterness ratio 0.62 Bitter

Use for Name Amount Time Alpha acid
Boil Simcoe 10 g 60 min 13.2 %
Boil Simcoe 10 g 30 min 13.2 %
Boil Vic Secret 25 g 2 min 16.3 %
Boil Vic Secret 25 g 1 min 16.3 %
Boil Mosaic 25 g 1 min 10 %
Whirlpool Mosaic 25 g 1 min 10 %
Whirlpool Simcoe 13 g 1 min 13.2 %

Yeasts

Name Type Form Amount Laboratory
Blend Fm10/Fm11 Ale Slant 80 ml fm

Notes

  • Whirpool - 83-72*C - 20 minut - Mosaic 25g i Simcoe 13g.

    ostatecznie 14blg

    80-90ml rzadkiej gęstwy dodane do temperatury 16*C wieczorem, temperatura zejdzie niżej.

    Około 200ml bardzo, bardzo luźnej gęstwy brett Trois Vis dodane do warki 54.

    03.02 - dodane co najmniej 80ml ( raczej więcej) gęstwy gdyż brak oznak fermentacji. 16*C.

    15.02 - Od 14.02 schłodzone do 16, Piwo na blendzie zlane na cichą, wyjątkowo mętne,
    15.02 - Chmielenie na zimno 45g Mosaica i 25g Vic Secret.
    Feb 1, 2018, 12:24 PM

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