PL | EN

  1. Dashboard
  2. Public recipes
  3. Black IPA

Black IPA

0
  • 14.5
    Gravity BLG
  • 68
    IBU
  • 6 %
    ABV
  • 21.5
    SRM
  • All Grain
    Type
  • Black IPA
    Style
  • kontek
    Brewer
Print

Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 65 min
    Boil time
  • 15 %/h
    Evaporation rate
  • 26 liter(s)
    Boil size
  • 2 %
    Boil loss
  • 12.6
    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
  • 20.8 liter(s)
    Mash size
  • 26.8 liter(s)
    Total mash volume

Steps

Temp Time
67 C 65 min

  • Brewlog is empty

Create your own version

We introduced new Standard account. Check current subscription plans.
Do you know that PRO members receive notifications about fermenting batches? Become a PRO member!

Fermentables

14.5 BLG
6% ABV
21.5 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 4.7 kg 79% 80 % 5
Grain Weyermann - Carapils 0.5 kg 8.4% 78 % 4
Grain Płatki owsiane 0.4 kg 6.7% 80 % 3
Grain Weyermann - Carafa II 0.25 kg 4.2% 30 % 837
Grain Strzegom Czekoladowy ciemny 0.1 kg 1.7% 1 % 1050
Sum 5.95 kg

Hops

68 IBU

Bitterness ratio 1.15 Very bitter

Use for Name Amount Time Alpha acid
Boil Simcoe (paczkomat) 35 g 60 min 14.5 %
Aroma (end of boil) Mosaic 30 g 10 min 12.2 %
Whirlpool Citra 25 g 1 min 13.1 %
Whirlpool Mosaic 20 g 0 min 12.2 %
Whirlpool Simcoe (paczkomat) 15 g 0 min 14.5 %
Dry Hop Citra 50 g 3 day(s) 13.1 %
Dry Hop Mosaic 50 g 3 day(s) 12.2 %

Yeasts

Name Type Form Amount Laboratory
Lallemand Nottingham (high performance ale yeast) Ale Slant 145 ml Lallemand

Extras

Type Name Amount Use for Time
Fining Mech Irlandzki 5 g Boil 10 min

Notes

  • Carafa II i Strzegom Czekoladowy ciemny - dodany na 5 minut zacierania.

    Modyfikacja wody RO https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=Y30XVM7:
    - 2,5g gips
    - 3g epsom
    - 0,5g sol kuchenna
    - 4,5g chlorek wapnia (dwuwodny)
    - 6g kreda
    - 3g proszek do pieczenia
    - 10,2ml kwas mlekowy 80%
    Nov 10, 2020, 12:47 AM

Discussion