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Imbirowe Ale v2

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Batch size

  • 16 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 20.2 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 14
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 70 %
    Mash efficiency
  • 3.3 liter(s) / kg
    Liquor-to-grist ratio
  • 16.8 liter(s)
    Mash size
  • 21.9 liter(s)
    Total mash volume

Steps

Temp Time
67 C 60 min
78 C 10 min

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Fermentables

15.4 BLG
6.5% ABV
4.6 SRM
Type Name Amount Yield EBC
Grain Strzegom Pilzneński 1.6 kg 30.8% 80 % 4
Grain Viking Pale Ale malt 1.6 kg 30.8% 80 % 5
Grain Heidelberg 0.5 kg 9.6% 80.5 % 2
Grain Płatki owsiane 0.4 kg 7.7% 85 % 3
Grain Weyermann - Spelt Malt 1 kg 19.2% 81 % 6
Sugar Milk Sugar (Lactose) 0.1 kg 1.9% 76.1 % 0
Sum 5.2 kg

Hops

5 IBU

Bitterness ratio 0.08 Sweet

Use for Name Amount Time Alpha acid
Whirlpool Mosaic 5 g 15 min 10 %
Whirlpool Citra 10 g 15 min 12 %
Dry Hop Citra 15 g 3 day(s) 12 %
Dry Hop Mosaic 15 g 3 day(s) 10 %

Yeasts

Name Type Form Amount Laboratory
FM50 Kłosy Kansas Wheat Slant 1000 ml Fermentum Mobile

Extras

Type Name Amount Use for Time
Spice Skórka słodkiej pomaranczy 10 g Boil 0 min
Spice Imbir 50 g Boil 10 min
Spice Imbir 15 g Bottling ---

Notes

  • Przy butelkowaniu, imbir wygotowany w wodzie, która wykorzystana była później do zrobienia roztworu cukrowego do refermentacji. 1/3 imbiru do gotowania wrzucona ze skórką, reszta bez.
    Feb 6, 2020, 1:14 PM

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