PL | EN
Jesienny Dyniowy Sztos / Jesie...
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14.3Gravity BLG
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16IBU
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5.9 %ABV
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4.6SRM
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All GrainType
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Style
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Brewer
Batch size
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25 liter(s)Expected quantity of finished beer
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60 minBoil time
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10 %/hEvaporation rate
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31.7 liter(s)Boil size
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10 %Boil loss
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13.1Pre-boil gravity BLG
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5 %Trub loss
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0 %Dry hopping loss
Mash information
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80 %Mash efficiency
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3.5 liter(s) / kgLiquor-to-grist ratio
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16.8 liter(s)Mash size
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21.6 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
44 C | 20 min |
68 C | 60 min |
74 C | 10 min |
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StatusBrewed
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SECONDARY
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | BESTMALZ - Best Pilsen | 2 kg 29.9% | 80.5 % | 4 |
Grain | BESTMALZ - Best Heidelberg | 2.5 kg 37.3% | 80.5 % | 3 |
Grain | Karmelowy Jasny 30EBC | 0.3 kg 4.5% | 75 % | 30 |
Adjunct | Dynia | 1.9 kg 28.4% | 60 % | 7 |
Sum | 6.7 kg |
Hops
Bitterness ratio 0.28 Balanced
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Hallertau Tradition | 30 g | 50 min | 5 % |
Boil | Saaz (Czech Republic) | 20 g | 20 min | 4.5 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
Mangrove Jack's M21 Belgian Wit | Wheat | Dry | 10 g | Mangrove Jack's |
Extras
Type | Name | Amount | Use for | Time |
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Flavor | Dynia | 1900 g | Mash | 80 min |
Spice | Cynamon | 1 g | Boil | 40 min |
Spice | Gałka muszkatołowa | 2 g | Boil | 40 min |
Spice | Goździki | 5 g | Boil | 40 min |
Spice | Imbir | 5 g | Boil | 40 min |
Spice | Curacao | 15 g | Boil | 30 min |
Spice | Skórka słodkiej pomarańczy | 20 g | Boil | 30 min |
Notes
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2 dynie hokaido ok. 2x1.7kg:
- wydrążyć, pokroić w paski i do piekarnika na 40 min 180° termoobieg
- zblendowac na papkę i rozsmarować na papierze. Ustawic 240° na 20-30 min.
Oct 24, 2024, 3:35 PM