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NEIPA I NEIPA BlackBerry

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 26.4 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 12.1
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 72 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 17.1 liter(s)
    Mash size
  • 22.8 liter(s)
    Total mash volume

Steps

Temp Time
68 C 40 min
72 C 40 min

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Fermentables

13.3 BLG
5.5% ABV
4.4 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 4.5 kg 78.9% 80 % 5
Grain Briess - Wheat Malt, White 0.8 kg 14% 85 % 5
Grain Oats, Flaked 0.2 kg 3.5% 80 % 2
Grain Weyermann - Vienna Malt 0.2 kg 3.5% 81 % 8
Sum 5.7 kg

Hops

28 IBU

Bitterness ratio 0.52 Bitter

Use for Name Amount Time Alpha acid
Boil Simcoe 10 g 10 min 13.2 %
Aroma (end of boil) Apollo 10 g 60 min 17 %
Whirlpool Citra 10 g 60 min 12 %
Dry Hop Citra 30 g 12 day(s) 12 %
Dry Hop Simcoe 20 g 12 day(s) 13.2 %
Dry Hop Apollo 20 g 13 day(s) 17 %

Yeasts

Name Type Form Amount Laboratory
WlP067 Ale Liquid 1000 ml ---

Extras

Type Name Amount Use for Time
Flavor BlackBerry 500 g Secondary 7 day(s)
Flavor Zest z pomarańczy 100 g Secondary 7 day(s)
Flavor Laktosa 150 g Secondary 7 day(s)

Notes

  • Piwo zostanie podzielone na dwa fermentory po 10 l. Do pierwszego pójdzie BlackBerry i laktosa A do drugiego zest z pomarańczy.
    Aug 22, 2019, 12:45 AM

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