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Dynia

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Batch size

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

Mash information

  • 80 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 5.5 liter(s)
    Mash size
  • 7.3 liter(s)
    Total mash volume

Steps

Temp Time
63 C 15 min
66 C 55 min

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Fermentables

10.7 BLG
10.9 SRM
Type Name Amount Yield EBC
Grain Weyermann - Pale Ale Malt 1.5 kg 82% 85 % 7
Grain Biscuit Malt 0.16 kg 8.7% 79 % 45
Grain Caramunich Malt 0.16 kg 8.7% 71.7 % 110
Grain Strzegom Czekoladowy jasny 0.01 kg 0.5% 68 % 400
Sum 1.83 kg

Hops

49 IBU

Bitterness ratio 1.02 Very bitter

Use for Name Amount Time Alpha acid
Boil Equinox 15 g 60 min 13.1 %

Yeasts

Name Type Form Amount Laboratory
FM26 Belgijskie Pagórki Ale Liquid 10 ml Fermentum Mobile

Extras

Type Name Amount Use for Time
Spice Gałka Muszkatołowa 2 g Boil 2 min
Spice Goździk 2 g Boil 2 min
Spice Cynamon 2 g Boil 2 min
Spice Curacao 10 g Boil 2 min
Fining Mech Irlandzki 1 g Boil 15 min
Flavor Dynia 780 g Mash 70 min
Flavor Cukier Brązowy 50 g Mash 70 min

Notes

  • Dynie posypujemy cukrem i wstawiamy do piekarnika na 60 minut 200 stopni. Dodajemy w trakcie zacierania aby skrobie rozłożyć.
    Oct 6, 2015, 11:46 PM

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