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Dyniowe ALE

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Batch size

  • 38 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 48.1 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11.2
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 27.6 liter(s)
    Mash size
  • 36.8 liter(s)
    Total mash volume

Steps

Temp Time
67 C 100 min
78 C 10 min

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Fermentables

12.1 BLG
4.9% ABV
4.2 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 5 kg 54.3% 80 % 5
Grain Strzegom Pszeniczny 3.7 kg 40.2% 81 % 6
Grain Płatki owsiane 0.5 kg 5.4% 85 % 3
Sum 9.2 kg

Hops

23 IBU

Bitterness ratio 0.47 Balanced

Use for Name Amount Time Alpha acid
Boil Citra 20 g 50 min 12 %
Aroma (end of boil) Citra 30 g 5 min 12 %
Aroma (end of boil) Huell Melon 60 g 5 min 7.5 %

Yeasts

Name Type Form Amount Laboratory
FM53 Voss kveik Ale Liquid 1000 ml FM
Gęstwa po ZOZOL

Extras

Type Name Amount Use for Time
Spice Pieczona dynia 1130 g Mash 120 min
Dynia pieczona z cynamonem, gałką muszkatołową i imbirem.

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