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ALE Dynia

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Batch size

  • 13 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 4 %/h
    Evaporation rate
  • 14.8 liter(s)
    Boil size
  • 4 %
    Boil loss
  • ---
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 78 %
    Mash efficiency
  • 6 liter(s) / kg
    Liquor-to-grist ratio
  • 12 liter(s)
    Mash size
  • 14 liter(s)
    Total mash volume

Steps

Temp Time
64 C 60 min
76 C 10 min

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Fermentables

10.2 BLG
6.5 SRM
Type Name Amount Yield EBC
Grain Strzegom Pilzneński 1 kg 45.5% 80 % 4
Grain Strzegom Monachijski typ I 0.5 kg 22.7% 79 % 16
Grain Strzegom Monachijski typ II 0.5 kg 22.7% 79 % 22
Sugar Cane (Beet) Sugar 0.2 kg 9.1% 100 % 0
Sum 2.2 kg

Hops

36 IBU

Bitterness ratio 0.8 Very bitter

Use for Name Amount Time Alpha acid
Boil Pilgrim 10 g 60 min 10.1 %
Boil Pilgrim 10 g 30 min 10.1 %

Yeasts

Name Type Form Amount Laboratory
Safale S-04 Ale Slant 1000 ml Safeale

Extras

Type Name Amount Use for Time
Other Dynia olbrzymia 1000 g Mash 60 min
Spice Cynamon 3 g Mash 60 min
Spice Imbir 3 g Mash 60 min
Spice Gałka muszkatołowa 3 g Mash 60 min

Notes

  • Dynia zapieczona w 200oC wraz z cynamonem, imbirem, gałką muszkatołową i cukrem trzcinowym. Dodana do zacieru na początku procesu zacierania.
    Oct 12, 2016, 12:32 PM

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