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Ale a’la pizza

0
  • 17.3
    Gravity BLG
  • 54
    IBU
  • 7.4 %
    ABV
  • 3.4
    SRM
  • All Grain
    Type
  • Cream Ale
    Style
  • vvoj
    Brewer
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Batch size

  • 9 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 11.9 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 15.9
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 88 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 5.7 liter(s)
    Mash size
  • 7.6 liter(s)
    Total mash volume

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Fermentables

17.3 BLG
7.4% ABV
3.4 SRM
Type Name Amount Yield EBC
Liquid Extract WES ekstrakt słodowy jasny 0.6 kg 23.1% 80 % ---
Grain Viking Pale Ale malt 1 kg 38.5% 80 % 5
Grain Weyermann - Carapils 0.3 kg 11.5% 78 % 4
Grain Pszeniczny 0.6 kg 23.1% 85 % 4
Sugar Cukier biału 0.1 kg 3.8% 100 % 0
Sum 2.6 kg

Hops

54 IBU

Bitterness ratio 0.76 Very bitter

Use for Name Amount Time Alpha acid
Boil Marynka 10 g 30 min 10 %
Boil Equinox 20 g 30 min 13.1 %

Yeasts

Name Type Form Amount Laboratory
Piekarnicze Ale Dry 9 g ---

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