PL | EN

  1. Dashboard
  2. Public recipes
  3. Foggy IPA

Foggy IPA

0
Print

Batch size

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

Mash information

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

Steps

Temp Time
55 C 5 min
66 C 45 min
72 C 10 min
78 C 5 min

  • Brewlog is empty

  • No versions avalible

Create your own version

We introduced new Standard account. Check current subscription plans.
Do you know that PRO members receive notifications about fermenting batches? Become a PRO member!

Fermentables

12.4 BLG
5% ABV
3.6 SRM
Type Name Amount Yield EBC
Grain Pilzneński 3 kg 55.6% 81 % 4
Grain Weyermann - Carapils 0.3 kg 5.6% 78 % 4
Grain Rye, Flaked 0.55 kg 10.2% 78.3 % 4
Grain Pszeniczny 0.5 kg 9.3% 83 % 4
Grain Słód owsiany Fawcett 0.5 kg 9.3% 61 % 5
Grain Płatki owsiane 0.55 kg 10.2% 60 % 3
Sum 5.4 kg

Hops

88 IBU

Bitterness ratio 1.76 Very bitter

Use for Name Amount Time Alpha acid
Mash Citra 70 g 60 min 12 %
First Wort Citra 30 g 70 min 12 %
Aroma (end of boil) Mosaic Cryo 15 g 5 min 21.3 %
Aroma (end of boil) Sabro Cryo 15 g 5 min 20.5 %
Whirlpool Mosaic Cryo 35 g 15 min 21.3 %
Whirlpool Sabro Cryo 35 g 15 min 20.5 %
Dry Hop Talus Cryo 50 g 2 day(s) 15 %

Yeasts

Name Type Form Amount Laboratory
K-97 Ale Dry 11 g Fermentis
Lallemand - LalBrew Verdant IPA Ale Dry 11 g Lallemand

Extras

Type Name Amount Use for Time
Water Agent Gips 9 g Mash 60 min
Water Agent CaCl 2 g Mash 60 min
Water Agent MgCl 1 g Mash 60 min
Water Agent CaCO3 1 g Mash 60 min
Other Łuska ryżowa 50 g Mash 60 min
Water Agent Kwas mlekowy 10 g Mash 60 min
Water Agent Enzym 3 g Mash 60 min
Other Pożywka 2 g Boil 10 min
Other SpringFerm 1 g Boil 10 min

Notes

  • Profil wody(chmielowy):Ca-90.4/Mg-7.1/Na-4/Cl-47.8/SO4-149.1/HCO3-57
    Sole, Enzym, Łyska ryżowa i 70g Citry dodane razem ze słodami na początku zacierania
    Kwas mlekowy do korekty pH zacieru (5.30) i brzeczki nastawnej (5.10)
    30g Citry dodane do brzeczki przedniej zaraz na początku filtracji
    Brzeczka nastawna dzielona na 2 fermentory, jeden fermentowany drożdżami K-97, drugi Verdant IPA
    Plan fermentacji: start w 20*C i swobodny wzrost do 23*C
    Jan 21, 2024, 3:43 PM

Discussion