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Forest Ale lato

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Batch size

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

Mash information

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

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Fermentables

12.5 BLG
9.1 SRM
Type Name Amount Yield EBC
Grain Słód Pale Ale FLAGON 2 kg 34.5% 80 % 5.4
Grain Strzegom Pilzneński 2 kg 34.5% 80 % 4
Grain Słód Pszen 1 kg 17.2% 82 % 4
Grain Słód Crystal 0.3 kg 5.2% 73.5 % 160
Grain Słód Owsiany 0.2 kg 3.4% 61.5 % 4
Grain Słód Zakwaszający 0.3 kg 5.2% 70 % 4
Sum 5.8 kg

Hops

24 IBU

Bitterness ratio 0.43 Balanced

Use for Name Amount Time Alpha acid
Boil Mandarina Bavaria 10 g 60 min 7.6 %
Aroma (end of boil) TNT 10 g 15 min 12.9 %
Aroma (end of boil) Huell Melon 10 g 15 min 7.5 %
Aroma (end of boil) Hallertau Blanc 10 g 15 min 8 %
Aroma (end of boil) Mandarina Bavaria 10 g 15 min 7.6 %
Aroma (end of boil) TNT 20 g 0 min 12.9 %
Aroma (end of boil) Huell Melon 20 g 0 min 7.5 %
Aroma (end of boil) Hallertau Blanc 20 g 0 min 8 %
Aroma (end of boil) Mandarina Bavaria 20 g 0 min 7.6 %
Dry Hop TNT 20 g 7 day(s) 12.9 %
Dry Hop Huell Melon 20 g 7 day(s) 7.5 %
Dry Hop Hallertau Blanc 20 g 7 day(s) 8 %
Dry Hop Mandarina Bavaria 10 g 7 day(s) 76 %

Yeasts

Name Type Form Amount Laboratory
Danstar - Windsor Ale Ale Dry 11 g Danstar

Notes

  • Parametry:
    Ekstrakt początkowy: 9,0-12,5º Blg
    Ekstrakt końcowy: 1.5-3,0º Blg
    Zawartość alkoholu: 3.5-5% obj.
    Goryczka: 15-30 IBU
    Barwa: 4-14 EBC

    Chmiele:
    TNT
    Wyraźny, bardzo przyjemny aromat słodkich owoców.
    Huell Melon
    Wyraźny, bardzo przyjemny aromat melona miodowego.
    Hallertau Blanc
    Dominujące nuty mango, ananasa, grejpfruta i agrestu, o owocowo-kwiatowym bukiecie białego wina.
    Mandarina Bavaria
    Bardzo intensywny aromat mandarynki, cytrusów.
    Mar 19, 2016, 11:29 PM

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