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Jopejskie copia

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Batch size

  • 10 liter(s)
    Expected quantity of finished beer
  • 900 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 30.5 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 26.2
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • 2 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 1.5 liter(s) / kg
    Liquor-to-grist ratio
  • 21.8 liter(s)
    Mash size
  • 36.3 liter(s)
    Total mash volume

Steps

Temp Time
65 C 60 min
72 C 30 min
78 C 1 min

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Fermentables

58.7 BLG
43.7% ABV
53.2 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 5 kg 34.5% 80 % 7
Grain Monachijski 5 kg 34.5% 80 % 15
Grain Strzegom Wiedeński 1 kg 6.9% 79 % 10
Grain Biscuit Malt 1 kg 6.9% 80 % 40
Grain Strzegom Karmel 300 1 kg 6.9% 80 % 300
Grain Carared 0.4 kg 2.8% 75 % 39
Grain Wędzony bukiem Viking Malt 0.5 kg 3.4% 80 % 10
Grain Zakwaszający 0.3 kg 2.1% 80 % 5
Grain Czekoladowy 0.2 kg 1.4% 75 % 600
Grain Carafa special II 0.1 kg 0.7% 70 % 900
Sum 14.5 kg

Hops

64 IBU

Bitterness ratio 0.23 Sweet

Use for Name Amount Time Alpha acid
Boil Marynka 200 g 60 min 8.2 %
Boil Lublin (Lubelski) 200 g 60 min 3.3 %
Boil Lublin (Lubelski) 100 g 15 min 3.3 %

Yeasts

Name Type Form Amount Laboratory
Safale S-04 Ale Dry 10 g Safale
Sweet Mead Yeast Wine Dry 10 g ---
Sacharomyces Bayanus Champagne Dry 10 g ---
Lactobacillus plantarum Ale Dry 5 g ---
Lactobacilus delbureckii Ale Dry 5 g ---
Penicillium Camemberti Ale Dry 5 g ---
Penicillium Roqueforti Ale Dry 1 g ---

Extras

Type Name Amount Use for Time
Other Pożywka dla drożdży 3 g Primary 1 day(s)
Other cukier 1 g Boil 1 min
Water Agent kreda 10 g Mash 1 min
Fining żelatyna 3 g Secondary 3 day(s)

Discussion

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WO
Witam,
Po co 1g cukru na gotowanie?
WojciechCyganski    1285 days ago