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Polish Pale Ale

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Batch size

  • 22 liter(s)
    Expected quantity of finished beer
  • 70 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 28.3 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 9.5
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
67 C 70 min
78 C 10 min

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Fermentables

10.5 BLG
4.2% ABV
4.2 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 4 kg 87% 80 % 5
Grain Karmelowy Jasny 30EBC 0.3 kg 6.5% 75 % 30
Grain Oats, Flaked 0.3 kg 6.5% 80 % 2
Sum 4.6 kg

Hops

36 IBU

Bitterness ratio 0.86 Very bitter

Use for Name Amount Time Alpha acid
Boil Marynka 30 g 55 min 10 %
Aroma (end of boil) Sybilla 30 g 10 min 3.5 %

Yeasts

Name Type Form Amount Laboratory
Safale S-04 Ale Dry 11.5 g Safale

Extras

Type Name Amount Use for Time
Fining Mech irlandzki 4 g Boil 15 min
Water Agent Gips piwowarski 4 g Mash 60 min

Notes

  • Based on the recipe from book "Domowe Piwo, przepisy".

    Primary fermentation: 7-10 days in 18-21C, (without controlling the temp., it was reaching 24-25C easily)
    Secondary fermentation: 10-20 days in 18-21C.
    Bottle with glucose 140 per 22l of beer.
    Time for carbonation: 2 weeks.
    Aging: 3 weeks.

    That was my last batch that I brewed, where I wasn't controlling the temperature, it was giving headaches. It wasn't good. It was pretty sour and the beer head was non existing (maybe it was correct according to this style?).
    Dec 8, 2020, 6:46 AM

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