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IPA #25 HAZY

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Batch size

  • 550 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 2 %/h
    Evaporation rate
  • 622.7 liter(s)
    Boil size
  • 5 %
    Boil loss
  • 14.5
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 1 %
    Dry hopping loss

Mash information

  • 85 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 472.5 liter(s)
    Mash size
  • 607.5 liter(s)
    Total mash volume

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Fermentables

14.7 BLG
6.1% ABV
3.9 SRM
Type Name Amount Yield EBC
Grain Pilzneński Weyermann 60 kg 42.6% 80.5 % 3.5
Grain Pszeniczny Weyermann 25 kg 17.7% 82 % 4
Grain Żytni Weyermann 25 kg 17.7% 81 % 7
Grain Płatki pszenne 25 kg 17.7% 60 % 4
Sugar Maltodekstryna 6 kg 4.3% 100 % 0.1
Sum 141 kg

Hops

51 IBU

Bitterness ratio 0.85 Very bitter

Use for Name Amount Time Alpha acid
Boil Talus 2000 g 10 min 10 %
Whirlpool Talus hopstand 2500 g 15 min 10 %
Dry Hop Talus poczatek fermentacji 2000 g 20 day(s) 10 %
Dry Hop Talus 3 dzien 2000 g 17 day(s) 10 %
Dry Hop Talus 5 dzien 2000 g 15 day(s) 10 %
Dry Hop Talus po ferm 5000 g 5 day(s) 10 %

Yeasts

Name Type Form Amount Laboratory
WLP4000 Vermont Ale Ale Liquid 4000 ml White Labs

Notes

  • Zgłoszenie 14,5°P
    Dodatek hop haze i askorbinianu sodu po fermentacji.
    Przedmuch whirlpoola przed wybijaniem i podawanie CO2 gruszką przy chmieleniu na zimno.
    Feb 20, 2025, 5:06 PM

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