PL | EN

  1. Dashboard
  2. Public recipes
  3. IIPA

IIPA

0
  • 21.3
    Gravity BLG
  • 120
    IBU
  • 9.5 %
    ABV
  • 12.1
    SRM
  • All Grain
    Type
  • Imperial IPA
    Style
  • Bachi
    Brewer
Print

Batch size

  • 18 liter(s)
    Expected quantity of finished beer
  • 90 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 24.8 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 18.7
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
62 C 10 min
67 C 80 min
78 C 15 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

21.3 BLG
9.5% ABV
12.1 SRM
Type Name Amount Yield EBC
Grain BESTMALZ - Bestt Pale Ale 5 kg 64.9% 80.5 % 6
Grain BESTMALZ - Best Minich 1 kg 13% 80.5 % 16
Grain Słód pszeniczny Bestmalz 0.3 kg 3.9% 82 % 5
Grain Colorado Pale Base 1 kg 13% 80 % 7
Grain Fawcett - Dark Crystal 0.2 kg 2.6% 71 % 300
Grain Aroma CastleMalting 0.2 kg 2.6% 78 % 100
Sum 7.7 kg

Hops

120 IBU

Bitterness ratio 1.35 Very bitter

Use for Name Amount Time Alpha acid
Boil Marynka 50 g 60 min 8.8 %
Boil Citra 50 g 20 min 13.5 %
Boil Amarillo 20 g 20 min 8.8 %
Boil Mosaic 20 g 20 min 12 %
Whirlpool Citra 45 g 20 min 13.5 %
Whirlpool Cascade 20 g 20 min 7.1 %
Whirlpool Mosaic 20 g 20 min 12 %
Whirlpool Amarillo 20 g 20 min 8.8 %

Yeasts

Name Type Form Amount Laboratory
Wyeast - American Ale II Ale Slant 400 ml Wyeast Labs

Extras

Type Name Amount Use for Time
Fining Łuska ryżowa 80 g Mash 90 min

Notes

  • Łuska ryżowa dodana razem ze słodem przed zacieraniem. Wcześniej przepłukana wrzątkiem.
    Przepis dokonany będzie przy pomocy automatycznego kotła warzelno-zaciernego Grainfather.
    Dec 2, 2017, 7:25 PM

Discussion