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IPA #26 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
  • 15
    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

15.4 BLG
6.5% ABV
4.1 SRM
Type Name Amount Yield EBC
Grain Pilzneński Weyermann 70 kg 47.6% 80.5 % 3.5
Grain Orkiszowy Swaen 25 kg 17% 82 % 7.5
Grain Żytni Weyermann 25 kg 17% 81 % 7
Grain Płatki owsiane 15 kg 10.2% 30 % 2
Sugar Maltodekstryna 12 kg 8.2% 100 % 0
Sum 147 kg

Hops

65 IBU

Bitterness ratio 1.03 Very bitter

Use for Name Amount Time Alpha acid
Aroma (end of boil) Talus 2000 g 10 min 13 %
Whirlpool Talus 2500 g 15 min 13 %
Dry Hop Talus na początek 2000 g 20 day(s) 13 %
Dry Hop Talus dzień 3 2000 g 17 day(s) 13 %
Dry Hop Talus dzień 5 2000 g 15 day(s) 13 %
Dry Hop Talus po fermentacji 5000 g 5 day(s) 13 %

Yeasts

Name Type Form Amount Laboratory
Lallemand - LalBrew Verdant IPA Ale Dry 1500 g Lallemand

Notes

  • Zgłoszenie 15 °P

    Procedury jak przy IPA #25, czytaj - przejebane, ponadto dodatek antifoam na fermentację
    Mar 24, 2025, 11:51 PM

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