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double pastry double fruit

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Batch size

  • 15 liter(s)
    Expected quantity of finished beer
  • 120 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 24.4 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 20.5
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • 15 %
    Dry hopping loss

Mash information

  • 60 %
    Mash efficiency
  • 2.5 liter(s) / kg
    Liquor-to-grist ratio
  • 21.3 liter(s)
    Mash size
  • 29.8 liter(s)
    Total mash volume

Steps

Temp Time
72 C 90 min
78 C 5 min

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Fermentables

24 BLG
11% ABV
51.5 SRM
Type Name Amount Yield EBC
Grain Suflet Pale Ale malt 6 kg 60% 80 % 5
Grain Enzymatyczny Viking Malt 0.5 kg 5% 76 % 7
Grain Weyermann Specjal W 1 kg 10% 68 % 300
Grain castel malting - Chocolate Wheat 1 kg 10% 74 % 788
Sugar Milk Sugar (Lactose) 1.5 kg 15% 76.1 % 0
Sum 10 kg

Hops

52 IBU

Bitterness ratio 0.51 Bitter

Use for Name Amount Time Alpha acid
Boil Iunga 60 g 60 min 11 %

Yeasts

Name Type Form Amount Laboratory
Safale US-05 Ale Slant 200 ml Fermentis

Extras

Type Name Amount Use for Time
Water Agent gips 4 g Mash 90 min
Flavor wiśnie 3500 g Secondary 10 day(s)

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