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Piwo Dyniowe

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Batch size

  • 25 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 31.7 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 15.7
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
67 C 60 min

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Fermentables

17.7 BLG
7.6% ABV
9.3 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 2.2 kg 26.5% 80 % 5
Grain Strzegom Wiedeński 2 kg 24.1% 79 % 10
Grain Monachijski 2 kg 24.1% 80 % 16
Grain Słód Caramunich Typ II Weyermann 0.5 kg 6% 73 % 120
Adjunct przecier dyniowy 1.6 kg 19.3% 80 % ---
Sum 8.3 kg

Hops

18 IBU

Bitterness ratio 0.25 Balanced

Use for Name Amount Time Alpha acid
Boil Marynka 25 g 60 min 10 %

Yeasts

Name Type Form Amount Laboratory
Safale US-05 Ale Dry 23 g Fermentis

Extras

Type Name Amount Use for Time
Spice cynamon wietnamski 4 g Boil 15 min
Spice imbir kandyzowany 2 g Boil 15 min
Spice gałka muszkatołowa 1 g Boil 15 min
Spice zielea angielskie 0.5 g Boil 15 min
Spice skórka pomarańczy 4 g Boil 15 min

Notes

  • Dynie nalezy upiec w piekarniku z cukrem brązowym i odzielic potem skórkę

    Po negatywnej próbie jodowej podnosimy temperature do 78 stopni i wysładzamy.

    Temparatura fermentacji ok. 18 stopni.
    Oct 1, 2022, 8:52 PM

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