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BELGIAN PALE ALE

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 25.3 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11.9
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 18.2 liter(s)
    Mash size
  • 23.4 liter(s)
    Total mash volume

Steps

Temp Time
67 C 60 min
76 C 10 min

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Fermentables

13.1 BLG
5.3% ABV
9.4 SRM
Type Name Amount Yield EBC
Grain Słód pale ale Viking Malt (Strzegom) 3 kg 57.7% --- % 5
Grain Słód wiedeński Viking Malt (Strzegom) 1 kg 19.2% --- % 8
Grain Słód monachijski ciemny Viking Malt (Strzegom) 0.4 kg 7.7% --- % 22
Grain Słód karmelowy jasny Carahell® Weyermann® 0.4 kg 7.7% --- % 70
Grain Słód Castle Malting - Château Biscuit® 0.2 kg 3.8% --- % 50
Grain Słód Castle Malting - Château Special B 0.1 kg 1.9% --- % 300
Grain Słód zakwaszający Weyermann® 0.1 kg 1.9% --- % 5
Sum 5.2 kg

Hops

27 IBU

Bitterness ratio 0.51 Bitter

Use for Name Amount Time Alpha acid
Boil Aramis 30 g 60 min 5.5 %
Boil Triskel 30 g 20 min 3.2 %
Whirlpool Triskel 30 g 20 min 3.2 %

Yeasts

Name Type Form Amount Laboratory
FM25 Klasztorna medytacja Ale Liquid 40 ml Fermentum Mobile

Notes

  • schłodzenie brzeczki do temp. 17-18°C;
    fermentacja - temperatura piwa w głównej fazie fermentacji 19-20°C, dojrzewanie w temp. 21-22°C;
    rozlew - poziom nasycenia 1,8-1,9 vol.;
    refermentacja - 14 dni

    profil wody (ppm): Ca 75-100; Mg 10; SO4 75-100; Cl 75-100; Alk. całk. 100-125; RA 25-75
    Nov 8, 2021, 9:56 PM

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