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NEW ZEALAND SESSION WEST COAST...

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 15 %/h
    Evaporation rate
  • 28.8 liter(s)
    Boil size
  • 15 %
    Boil loss
  • 10
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 17.5 liter(s)
    Mash size
  • 22.5 liter(s)
    Total mash volume

Steps

Temp Time
64 C 60 min
76 C 10 min

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Fermentables

11.7 BLG
4.7% ABV
3.5 SRM
Type Name Amount Yield EBC
Grain Słód pilzneński Viking Malt (Strzegom) 4 kg 80% --- % 4
Grain Słód pszeniczny Viking Malt (Strzegom) 0.5 kg 10% --- % 5
Grain Płatki ryżowe błyskawiczne 0.4 kg 8% --- % 4
Grain Słód zakwaszający Weyermann® 0.1 kg 2% --- % 5
Sum 5 kg

Hops

48 IBU

Bitterness ratio 1.02 Very bitter

Use for Name Amount Time Alpha acid
Boil Southern Cross 15 g 20 min 13.09 %
Boil Dr. Rudi 15 g 20 min 12.09 %
Whirlpool Pacifica 50 g 15 min 5.4 %
Whirlpool Southern Cross 50 g 15 min 13.09 %
Dry Hop Pacifica 50 g 3 day(s) 5.4 %
Dry Hop Southern Cross 35 g 2 day(s) 13.09 %
Dry Hop Dr. Rudi 15 g 2 day(s) 12.09 %

Yeasts

Name Type Form Amount Laboratory
Fermentis Safale US-05 Ale Dry 11.5 g Fermentis Safale

Extras

Type Name Amount Use for Time
Fining Whirlfloc T 1.25 g Boil 5 min

Notes

  • chmielenie na whirlpool/hopstand 20 minut od 80°C;
    schłodzenie brzeczki do temp. 15-16°C;
    fermentacja - temperatura piwa w głównej fazie fermentacji 16-17°C, dojrzewanie w temp. 18-19°C;
    przed rozlewem 2-dniowy cold crash;
    rozlew - poziom nasycenia 1,9-2,0 vol.;
    refermentacja - 14 dni

    profil wody (ppm): Ca 100-150; Mg 10; SO4 200-400; Cl 50-100; Alk. całk. 0-50; RA -100-0
    Jun 28, 2020, 1:25 PM

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