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Batch size

  • 25 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 33 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
68 C 60 min

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Fermentables

12.1 BLG
4.9% ABV
3.9 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 5 kg 80.6% 80 % 5
Grain Pszeniczny 0.5 kg 8.1% 85 % 4
Grain Płatki owsiane 0.4 kg 6.5% 85 % 3
Grain Weyermann - Carapils 0.3 kg 4.8% 78 % 4
Sum 6.2 kg

Hops

74 IBU

Bitterness ratio 1.51 Very bitter

Use for Name Amount Time Alpha acid
First Wort Citra/Amarillo 17 g 60 min 12 %
Boil Columbus/Tomahawk/Zeus 30 g 30 min 15.5 %
Boil Huell Melon 35 g 5 min 7.5 %
Whirlpool Lemon drop 100 g 60 min 4.6 %
Dry Hop Kazbek 100 g 7 day(s) 4.6 %
Dry Hop Kazbek 100 g 1 day(s) 4.6 %

Yeasts

Name Type Form Amount Laboratory
Wyeast - London Ale III Ale Liquid 1000 ml Wyeast Labs

Notes

  • 1. Citra+Amarillo na wysładzanie.
    2. Hop stand 70C/60 min
    3. Chmiel po 3 dniach fermentacji - na kolejnych 7 dni. Potem w ostatni dzień reszta.
    May 5, 2017, 11:46 AM

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