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IPATEA #8

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Batch size

  • 23 liter(s)
    Expected quantity of finished beer
  • 70 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 30 liter(s)
    Boil size
  • 15 %
    Boil loss
  • ---
    Pre-boil gravity BLG
  • 2 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 89 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 15.5 liter(s)
    Mash size
  • 20.6 liter(s)
    Total mash volume

Steps

Temp Time
51 C 20 min
62 C 30 min
72 C 40 min
76 C 10 min

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Fermentables

13.3 BLG
4.8 SRM
Type Name Amount Yield EBC
Grain Viking Pilsner malt 2.5 kg 48.5% 82 % 4
Grain Monachijski 0.4 kg 7.8% 80 % 16
Grain Viking Wheat Malt 0.5 kg 9.7% 83 % 5
Grain Viking Pale Ale malt 0.8 kg 15.5% 80 % 6
Grain Oats, Flaked 0.5 kg 9.7% 80 % 2
Grain Biscuit Malt 0.2 kg 3.9% 79 % 45
Grain Carahell 0.25 kg 4.9% 77 % 25
Sum 5.15 kg

Hops

50 IBU

Bitterness ratio 0.93 Very bitter

Use for Name Amount Time Alpha acid
Boil Citra ( USA) 35 g 30 min 12.9 %
Boil Amarillo 30 g 15 min 9 %
Aroma (end of boil) Amarillo( USA) 35 g 5 min 9 %
Dry Hop Citra ( USA) 65 g 3 day(s) 12.9 %
Chmiel zalany wodą o temperaturze 50 stopni i pozostawiony na 1.5h następnie przefiltrowano i uzyskaną wodę chmielową(300ml) wlano do piwa
Dry Hop Amarillo 25 g 3 day(s) 9 %

Yeasts

Name Type Form Amount Laboratory
FM53 Voss kveik Ale Liquid 50 ml FM
Nie wystartowały po 24h dodano suche drożdże NN z Coprsa start po 5 h

Extras

Type Name Amount Use for Time
Water Agent Gips piwowarki 4 g Mash 80 min
Fining Mech Irlandzki 3 g Boil 10 min

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