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Projekt 24 #3

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Batch size

  • 11 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 15 %/h
    Evaporation rate
  • 14.6 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 18
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 65 %
    Mash efficiency
  • 2.7 liter(s) / kg
    Liquor-to-grist ratio
  • 14.4 liter(s)
    Mash size
  • 19.8 liter(s)
    Total mash volume

Steps

Temp Time
62 C 20 min
66 C 30 min
72 C 20 min
76 C 1 min

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Fermentables

24 BLG
11% ABV
23.5 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 4.4 kg 73.9% 80 % 5
Grain Pszeniczny 0.3 kg 5% 85 % 4
Grain Aromatic Malt 0.25 kg 4.2% 78 % 51
Grain Strzegom Karmel 150 0.2 kg 3.4% 75 % 150
Grain Special B Malt 0.2 kg 3.4% 65.2 % 315
Sugar Candi Sugar, Amber 0.6 kg 10.1% 78.3 % 148
Sum 5.95 kg

Hops

25 IBU

Bitterness ratio 0.25 Balanced

Use for Name Amount Time Alpha acid
Boil Sybilla 24 g 60 min 6.7 %
Boil Oktawia 5 g 60 min 7.8 %

Yeasts

Name Type Form Amount Laboratory
FM26 Belgijskie Pagórki Ale Liquid 120 ml Fermentum Mobile

Discussion

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TY
https://www.piwo.org/blogs/entry/58-309-quadrupel/
tymbark    1968 days ago
TY
https://www.facebook.com/BrowarGaraz/photos/a.1818099261793971/2226090654328161/?type=3&__xts__%5B0%5D=68.ARA4v7YxXCt-4mUeIT5ln8yc4hpwHBJQ9SrfiEUFs1bTj1Ns8AF_lkVqdtt14bREiEg7UK-EMBfHYvs4Tbt3XSiPueDm4WqDrT0hvvO6OwHc8qwfPPdqbu9OKkzuo_RvonGIzio1Aqh--gB-N9Ee331Ugefb2NQ8a9U54OuydUvB_0Y8zEAk37k1ducXMamMGJcqFA7tyDlP9KIckvKVN8DhNu4OaIabpjeYOLOVzyWCG_5tVFdy9OgqmXcAY3Rqj5yqW7g-IWaGY43LeTplYAwL83vkF2UQ-6JtiJpOglsvKob3z5Md7mRHEqoIW8zbf0czpMP8lVWHIcx4WLZDlXSNiyOuTHvqGVdw-q64Sv0l9m_cNCbmwfuCrg&__tn__=-R
tymbark    1968 days ago