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Eryk Viking

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Batch size

  • 15 liter(s)
    Expected quantity of finished beer
  • 70 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 21 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 9.3
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 66 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 3.1 liter(s)
    Mash size
  • 4 liter(s)
    Total mash volume

Steps

Temp Time
60 C 60 min

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Fermentables

16.4 BLG
6.9% ABV
15 SRM
Type Name Amount Yield EBC
Liquid Extract WES ekstrakt słodowy jasny 3 kg 68.2% 80 % 45
Liquid Extract WES ekstrakt słodowy pszeniczny 0.5 kg 11.4% 80 % 60
Grain Płatki pszeniczne 0.3 kg 6.8% 60 % 3
Grain Płatki owsiane 0.3 kg 6.8% 60 % 3
Grain Weyermann - Carapils 0.3 kg 6.8% 78 % 4
Sum 4.4 kg

Hops

21 IBU

Bitterness ratio 0.31 Balanced

Use for Name Amount Time Alpha acid
Boil Yellow Sub 10 g 45 min 6.4 %
Boil Yellow Sub 30 g 10 min 6.4 %
First Wort Azacca 10 g 10 min 14 %
Dry Hop Wai-iti 40 g 5 day(s) 2.5 %
Dry Hop Azacca 30 g 3 day(s) 14 %

Yeasts

Name Type Form Amount Laboratory
lallemand Lalbrew New England Ale Yeast Ale Dry 11 g ---

Notes

  • W trakcie filtracji dodać do brzeczki 10g chmielu Azacca

    Do fermentacji ok 40g Wai-iti od 1 dnia
    Feb 19, 2023, 7:25 PM

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