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IPA Sabro-Strata

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 28.6 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 13.8
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • 10 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
55 C 5 min
66 C 60 min
78 C 5 min

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Fermentables

15.2 BLG
6.3% ABV
4.2 SRM
Type Name Amount Yield EBC
Grain Viking Pilsner malt 5 kg 71.4% 82 % 4
Grain Pszeniczny 1 kg 14.3% 83 % 4
Grain Płatki owsiane 1 kg 14.3% 60 % 3
Sum 7 kg

Hops

82 IBU

Bitterness ratio 1.32 Very bitter

Use for Name Amount Time Alpha acid
First Wort Marynka 55 g 60 min 10 %
Whirlpool Strata 80 g 20 min 13.6 %
Dry Hop Strata 20 g 7 day(s) 13.6 %
Dry Hop Strata 50 g 3 day(s) 13.6 %
Dry Hop Sabro 100 g 3 day(s) 15 %

Yeasts

Name Type Form Amount Laboratory
Lallemand - LalBrew Verdant IPA Ale Slant 300 ml Lallemand

Extras

Type Name Amount Use for Time
Water Agent Kwas mlekowy 0 g Mash 60 min
Water Agent Gips Piwoarski 10 g Mash 60 min
Water Agent Chlorek wapnia 3 g Mash 60 min

Notes

  • Zacieranie: Kwas mlekowy do korekty pH 5.3-5.4
    Profil wody chmielowy: Ca-92.2/Mg-4/Na-4/Cl-50.6/SO4-149.8/HCO3-41/
    20g Straty na start fermentacji
    Fermentacja:Start 18*C, Po 2 dniach od zadania drożdży 20*C, po kolejnych 2 dniach 22*C.
    Oct 29, 2022, 11:05 AM

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