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apa kiwi

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Batch size

  • 24 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 34.3 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11.2
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • 10 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
65 C 70 min

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Fermentables

13.3 BLG
7.3 SRM
Type Name Amount Yield EBC
Grain Weyermann - Pale Ale Malt 3 kg 46.2% 85 % 7
Grain Strzegom Pale Ale 1 kg 15.4% 79 % 6
Grain Strzegom Monachijski typ I 1.5 kg 23.1% 79 % 16
Grain Weyermann pszeniczny jasny 1 kg 15.4% 80 % 6
Sum 6.5 kg

Hops

44 IBU

Bitterness ratio 0.74 Bitter

Use for Name Amount Time Alpha acid
Boil Equinox 30 g 40 min 13.1 %
Boil Citra 30 g 10 min 12 %
Aroma (end of boil) Equinox 20 g 1 min 13.1 %
Aroma (end of boil) Sorachi Ace 30 g 1 min 10 %
Aroma (end of boil) Citra 30 g 1 min 12 %

Yeasts

Name Type Form Amount Laboratory
fermentis us-05 Ale Dry 11.5 g ---

Extras

Type Name Amount Use for Time
Flavor kiwi 1200 g Secondary 6 day(s)
Flavor mango 1200 g Secondary 6 day(s)

Notes

  • robimy pulpe z kiwi i mago a następnie pasteryzujemy w 80-90 C przez 30 min, dzielimy warkę na dwie po 12 litrów do jednej dodajemy kiwi a do drugiej mango.
    Dec 5, 2016, 5:49 PM

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