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BROWN IPA

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 26.4 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 13.6
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
67 C 60 min
76 C 10 min

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Fermentables

14.7 BLG
6.1% ABV
14.4 SRM
Type Name Amount Yield EBC
Grain Słód pale ale Viking Malt (Strzegom) 4 kg 64.5% --- % 5
Grain Płatki kukurydziane 1 kg 16.1% --- % 4
Grain Słód Brown Crisp Malt 1 kg 16.1% --- % 135
Grain Słód karmelowy 200 - Viking Malt (Strzegom) 0.2 kg 3.2% --- % 200
Sum 6.2 kg

Hops

76 IBU

Bitterness ratio 1.27 Very bitter

Use for Name Amount Time Alpha acid
Boil Bravo 20 g 60 min 14.5 %
Boil Bravo 30 g 15 min 14.5 %
Boil Delta 30 g 15 min 6 %
Whirlpool Bravo 30 g 20 min 14.5 %
Whirlpool Delta 30 g 20 min 6 %
Dry Hop Bravo 30 g 2 day(s) 14.5 %
Dry Hop Delta 30 g 1 day(s) 6 %

Yeasts

Name Type Form Amount Laboratory
Fermentis Safale US-05 Ale Dry 23 g Fermentis Safale

Extras

Type Name Amount Use for Time
Fining Whirlfloc T 1.25 g Boil 5 min

Notes

  • chmielenie na whirlpool/hopstand 20 minut od 80°C;
    schłodzenie brzeczki do temp. 15-16°C;
    fermentacja - temperatura piwa w głównej fazie fermentacji 16-17°C, dojrzewanie w temp. 18-19°C;
    przed rozlewem 2-dniowy cold crash;
    rozlew - poziom nasycenia 1,9-2,0 vol.;
    refermentacja - 14 dni

    profil wody (ppm): Ca 75-125; Mg 20; SO4 150-250; Cl 100-150; Alk. całk. 100-150; RA 25-75
    Mar 6, 2019, 12:37 AM

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