PL | EN

  1. Dashboard
  2. Public recipes
  3. Kaffir White IPA

Kaffir White IPA

0
  • 14
    Gravity BLG
  • 40
    IBU
  • 5.8 %
    ABV
  • 3.6
    SRM
  • All Grain
    Type
  • White IPA
    Style
  • Kapis
    Brewer
Print

Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 25.3 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 12.9
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
52 C 20 min
66 C 70 min
78 C 10 min

  • Brewlog is empty

  • No versions avalible

Create your own version

We introduced new Standard account. Check current subscription plans.
Do you know that PRO members have fully automated inventory stock tracking? Become a PRO member!

Fermentables

14 BLG
5.8% ABV
3.6 SRM
Type Name Amount Yield EBC
Grain Pilzneński 3.5 kg 70.7% 90 % 4
Grain Pszeniczny 0.7 kg 14.1% 85 % 4
Adjunct Pszenica niesłodowana 0.5 kg 10.1% 75 % 3
Grain Płatki owsiane 0.25 kg 5.1% 85 % 3
Sum 4.95 kg

Hops

40 IBU

Bitterness ratio 0.7 Bitter

Use for Name Amount Time Alpha acid
Boil Chinook 7 g 60 min 13 %
Boil Citra 30 g 15 min 12 %
Boil Amarillo 35 g 10 min 9.5 %
Dry Hop Amarillo 20 g 7 day(s) 9.5 %
Dry Hop Centennial 40 g 7 day(s) 10.5 %
Dry Hop Galaxy 30 g 7 day(s) 15 %

Yeasts

Name Type Form Amount Laboratory
Mangrove Jack's M21 Belgian Wit Ale Dry 10 g ---

Extras

Type Name Amount Use for Time
Flavor Kaffir 15 g Boil 10 min
Spice Kardamon (rozgnieciony z łupinami) 8 g Boil 10 min
Flavor Skórka słodkiej pomarańczy 20 g Boil 10 min

Notes

  • BUTELKOWANIE

    Przed rozlewem przygotowac wywar z 5g lisci Kaffiru. Zalac je niewielka iloscia wody (ok. 200ml) nastepnie zagotowac i odstawic pod przykryciem na ok. 10min, wystudzic po czym dodac do rozlewanego piwa. Wazne aby wywar byl dobrze wymieszany z całą objętnoscią piwa
    Oct 3, 2017, 7:40 PM

Discussion