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Hazy American pale ale

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Batch size

  • 15 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 21.4 liter(s)
    Boil size
  • 15 %
    Boil loss
  • 11.9
    Pre-boil gravity BLG
  • 15 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 70 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 15 liter(s)
    Mash size
  • 20 liter(s)
    Total mash volume

Steps

Temp Time
64 C 20 min
68 C 20 min
70 C 20 min
78 C 5 min

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Fermentables

13.1 BLG
5.3% ABV
4.9 SRM
Type Name Amount Yield EBC
Grain BESTMALZ - Best Heidelberg 3 kg 60.1% 80.5 % 3
Grain Oats, Malted 1 kg 20% 58 % 4
<> płatki owsiane
Grain Viking Wheat Malt 0.5 kg 10% 83 % 5
Grain Weyermann - Carapils 0.25 kg 5% 78 % 4
Grain Abbey Malt Weyermann 0.24 kg 4.8% 75 % 45
Sum 4.99 kg

Hops

55 IBU

Bitterness ratio 1.04 Very bitter

Use for Name Amount Time Alpha acid
Boil Chinook 5 g 60 min 13.3 %
Boil Simcoe 5 g 60 min 12.7 %
Boil Chinook 20 g 20 min 13.3 %
Boil Simcoe 20 g 10 min 12.7 %
Aroma (end of boil) Simcoe 20 g 5 min 12.7 %
Whirlpool Simcoe 28 g 0 min 12.7 %
Whirlpool Chinook 26 g 0 min 13.3 %

Yeasts

Name Type Form Amount Laboratory
LalBrew Nottingham Ale Dry 11.5 g Lallemand

Extras

Type Name Amount Use for Time
Water Agent Chlorek wapnia 5 g Boil 60 min
Water Agent Epsom 1 g Boil 60 min

Notes

  • 2,5ml kwasu do zac. + 2,5ml do wysła.

    Temperatura fermentacji: 10-22°C optymalna ok. 17°C
    start ~15
    Jun 5, 2024, 12:45 AM

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