PL | EN

  1. Dashboard
  2. Public recipes
  3. Polish IPA Krakowski Konkurs Piw Domowych

Polish IPA Krakowski Konkurs P...

0
Print

Batch size

  • 12 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 15.2 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 15
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
67 C 30 min
72 C 30 min
76 C 1 min

  • No versions avalible

Create your own version

We introduced new Standard account. Check current subscription plans.
Do you know that PRO members receive notifications about fermenting batches? Become a PRO member!

Fermentables

16.4 BLG
6.9% ABV
4 SRM
Type Name Amount Yield EBC
Grain BESTMALZ - Best Heidelberg 2.4 kg 61.5% 80.5 % 3
Grain castle malting pilsen 1 kg 25.6% 83 % 3
Grain Viking Wheat Malt 0.3 kg 7.7% 83 % 5
Grain Weyermann - Carapils 0.2 kg 5.1% 78 % 4
Sum 3.9 kg

Hops

35 IBU

Bitterness ratio 0.52 Bitter

Use for Name Amount Time Alpha acid
Boil Iunga 10 g 30 min 9.4 %
Boil Amora Preta 10 g 15 min 9 %
Boil Exp 2/20 10 g 15 min 7.5 %
Aroma (end of boil) Amora Preta 20 g 5 min 9 %
Aroma (end of boil) Exp 2/20 20 g 5 min 7.5 %
Dry Hop Amora Preta 65 g 2 day(s) 9 %
Dry Hop Exp 2/20 65 g 2 day(s) 7.5 %

Yeasts

Name Type Form Amount Laboratory
us-05 Ale Dry 11.5 g ---

Notes

  • Woda RO modyfikowana następująco:
    14.3 L do zacierania:
    Chlorek wapnia - 2.86 g
    Gips piwowarski - 1.43 g
    Sprawdzenie Ph i korekta do 5.2-5.4

    Dodano: 1ml kwasu mlekowego

    6.5 L do wysładzania:
    Chlorek wapnia - 4.2 g
    Gips piwowarski - 2 g
    Sprawdzenie Ph i korekta do 5.2-5.4

    Dodano 0.5ml kwasu mlekowego

    Do gotowania dorzucić ( po przeliczeniu do objętości )
    Epsom - 1.7g/10L
    NaCl - 0.6g/10L
    Oct 21, 2021, 6:59 PM

Discussion