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Brat z Nowej Zelandii

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Batch size

  • 18 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 22.8 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11.4
    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
  • 15.8 liter(s)
    Mash size
  • 20.3 liter(s)
    Total mash volume

Steps

Temp Time
63 C 50 min
75 C 15 min

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Fermentables

12.4 BLG
5% ABV
4.2 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 4 kg 88.9% 80 % 5
Grain Diastatic Castle Malting 0.25 kg 5.6% 75 % 3
Grain Viking Carabody 0.25 kg 5.6% 70 % 8
Sum 4.5 kg

Hops

51 IBU

Bitterness ratio 1.02 Very bitter

Use for Name Amount Time Alpha acid
Boil Waimea 20 g 45 min 17 %
Aroma (end of boil) Waimea 30 g 5 min 17 %
Dry Hop Rakau (NZ) 50 g 3 day(s) 9.5 %

Yeasts

Name Type Form Amount Laboratory
Lallemand - LalBrew American East Coast - New England Ale Dry 10 g Lallemand

Extras

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

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