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IP N 06/22/XII

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 25.3 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 15.7
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
52 C 10 min
62 C 30 min
69 C 30 min
75 C 15 min

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Fermentables

17.3 BLG
7.4% ABV
11.3 SRM
Type Name Amount Yield EBC
Grain Strzegom Wiedeński 5.4 kg 76.5% 79 % 10
Grain Viking Malt Smoked Peat 1 kg 14.2% 81 % 10
Grain Viking Malt Karmel 200 0.33 kg 4.7% 75 % 150
Grain Viking Malt Cookie 0.33 kg 4.7% 72 % 50
Sum 7.06 kg

Hops

24 IBU

Bitterness ratio 0.34 Balanced

Use for Name Amount Time Alpha acid
Boil Bravo 10 g 10 min 15.5 %
Boil Columbus/Tomahawk/Zeus 10 g 10 min 15.5 %
Aroma (end of boil) Mosaic 10 g 3 min 10 %
Aroma (end of boil) Amarillo 0 g 0 min 9.5 %
Aroma (end of boil) Strata 10 g 3 min 13.6 %
Boil Hallertau Blanc 30 g 10 min 11 %

Yeasts

Name Type Form Amount Laboratory
Saflager S-23 Lager Dry 11.5 g Fermentis

Extras

Type Name Amount Use for Time
Water Agent Burak czerwony 500 g Mash 30 min
Herb Hibiskus 1 g Boil 20 min
Water Agent Płatki owsiane 50 g Boil 5 min

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