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Drwal#3

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Batch size

  • 22 liter(s)
    Expected quantity of finished beer
  • 70 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 29.5 liter(s)
    Boil size
  • 15 %
    Boil loss
  • 13.8
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 90 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 18.2 liter(s)
    Mash size
  • 24.3 liter(s)
    Total mash volume

Steps

Temp Time
63 C 50 min
72 C 30 min
76 C 10 min

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Fermentables

15.4 BLG
6.5% ABV
36 SRM
Type Name Amount Yield EBC
Grain Weyermann - Pale Ale Malt 1.7 kg 28% 85 % 7
Grain Viking Pilsner malt 1.7 kg 28% 82 % 4
Grain Viking Munich Malt 1.2 kg 19.8% 78 % 18
Grain Weyermann - Carafa special typ II 0.42 kg 6.9% 68.8 % 1150
Grain Weyermann Specjal W 0.3 kg 4.9% 68 % 300
Grain Słód pszeniczny czekoladowy Weyermann® 0.25 kg 4.1% 65 % 1000
Grain Płatki owsiane 0.5 kg 8.2% 60 % 3
Sum 6.07 kg

Hops

54 IBU

Bitterness ratio 0.86 Very bitter

Use for Name Amount Time Alpha acid
Boil Columbus/Tomahawk/Zeus 30 g 40 min 12.6 %
Boil Mosaic 20 g 30 min 10 %
Boil Mosaic 20 g 20 min 10 %
Aroma (end of boil) Sabro 30 g 1 min 15.8 %
Aroma (end of boil) Mosaic 20 g 1 min 10 %
Dry Hop Sabro 40 g 3 day(s) 15.8 %

Yeasts

Name Type Form Amount Laboratory
Lallemand - Windsor Ale Slant 50 ml ---

Extras

Type Name Amount Use for Time
Water Agent Gips piwowarski 1.7 g Mash 90 min
Water Agent Kwas mlekowy 3 g Mash 90 min
Fining Mech Irlandzki 4 g Boil 10 min

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