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Kwas

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Batch size

  • 25 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 34.1 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11.9
    Pre-boil gravity BLG
  • 7 %
    Trub loss
  • 7 %
    Dry hopping loss

Mash information

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

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Fermentables

13.1 BLG
5.3% ABV
4 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 3.5 kg 50.7% 80 % 5
Grain Pszeniczny 2 kg 29% 85 % 4
Grain Płatki owsiane 0.4 kg 5.8% 85 % 3
Grain Pilzneński 1 kg 14.5% 81 % 4
Sum 6.9 kg

Hops

43 IBU

Bitterness ratio 0.81 Very bitter

Use for Name Amount Time Alpha acid
Boil Magnum 30 g 60 min 13.5 %
Boil Simcoe 30 g 0 min 13.2 %
Boil Magnun 20 g 15 min 13 %

Yeasts

Name Type Form Amount Laboratory
kveik Ale Slant 300 ml ---

Extras

Type Name Amount Use for Time
Other bacterie 25 g Primary 2 day(s)
Flavor Pulpa Mango 2500 g Secondary 2 day(s)

Notes

  • Bakterie Swanson dodane po chłodzeniu brzeczki. 1 kaps na 1L brzeczki. Czas zakwaszania 2 dni.
    Pulpa mango 3 puszki po 850 gramów dodana na 3 ostatnie dni fermentacji cichej.
    Nov 14, 2018, 2:09 PM

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