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Kvass v 2.0 BIAB

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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
  • 13.8
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 74 %
    Mash efficiency
  • 4 liter(s) / kg
    Liquor-to-grist ratio
  • 22.8 liter(s)
    Mash size
  • 28.5 liter(s)
    Total mash volume

Steps

Temp Time
66 C 50 min
72 C 10 min

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Fermentables

14 BLG
5.8% ABV
4.2 SRM
Type Name Amount Yield EBC
Grain Strzegom Pilzneński 3 kg 52.6% 80 % 4
Grain Strzegom Pale Ale 1 kg 17.5% 79 % 6
Grain Płatki owsiane 0.5 kg 8.8% 85 % 3
Grain Płatki jęczmienne 0.4 kg 7% 85 % 3
Grain Acid Malt 0.3 kg 5.3% 58.7 % 6
Grain Pszeniczny 0.5 kg 8.8% 85 % 4
Sum 5.7 kg

Hops

35 IBU

Bitterness ratio 0.61 Bitter

Use for Name Amount Time Alpha acid
Boil Iunga 30 g 30 min 11 %
Aroma (end of boil) Citra 50 g 2 min 12 %
Aroma (end of boil) Cascade PL 50 g 2 min 5.2 %
Aroma (end of boil) Saaz (Czech Republic) 20 g 2 min 4.5 %

Yeasts

Name Type Form Amount Laboratory
S-33 Ale Dry 11.5 g Fermentis

Notes

  • 2020-03-01-godzina 12:00-Lactobacillus plantarum sanprobi Ibs 20 tabletek. 34 c stałe.
    2020-03-03- 17:00-zmniejszenie do temp 26C- ph 3.6
    2020-03-04 - gotowanie, fermentacja US -04, 05 się zesrały musiałem wylać gęstwę. 20 c. Zobaczymy co wyjdzie. 1 Warka bez filtrowania po gotowaniu i bez wirlflocka
    Podzielone na 2 wiadra. Jedno mrożone maliny, drugie pulpa z ananasa i mango.




    2020-07-06- druga Warka. Bakterie planetarium w 31.5 C 24h pH 3.6.
    Mar 2, 2020, 3:32 PM

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