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Caesar citra Rubiconem 1.0

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 12.5 %/h
    Evaporation rate
  • 26 liter(s)
    Boil size
  • 10.5 %
    Boil loss
  • 13.1
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 19.3 liter(s)
    Mash size
  • 24.8 liter(s)
    Total mash volume

Steps

Temp Time
68 C 60 min
80 C 1 min

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Fermentables

14.5 BLG
6% ABV
7.4 SRM
Type Name Amount Yield EBC
Grain Viking Malt - Pale Ale 5 kg 90.9% 80 % 7
Grain Viking Malt - Pszeniczny karmelowy 0.25 kg 4.5% 80 % 125
Grain Weyermann - Zakwaszający 0.25 kg 4.5% 80 % 5
Sum 5.5 kg

Hops

42 IBU

Bitterness ratio 0.71 Bitter

Use for Name Amount Time Alpha acid
Boil Citra (USA - 2019) 50 g 1 min 13.1 %
Boil Citra (USA - 2019) 20 g 10 min 13.1 %
Boil Citra (USA - 2019) 20 g 20 min 13.1 %
Boil Citra (USA - 2019) 10 g 60 min 13.1 %

Yeasts

Name Type Form Amount Laboratory
Saflager W 34/70 Lager Dry 11.5 g Fermentis
Starter 1L wody + 80g jasnego ekstraktu słodowego suchego Bruntal na 48h w temperaturze pokojowej.

Fermentacja burzliwa 3 tygodnie w 10⁰C
Fermentacja cicha 3 tygodnie w 10⁰C

Extras

Type Name Amount Use for Time
Water Agent Kwas fosforowy 5 g Boil 61 min
5 ml nie gram
Other Askorbinian sodu 2 g Secondary 21 day(s)
Rozpuszczone w 100ml zimnej wcześniej przegotowanej wody.

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