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RIS #5 - arachidowy

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Batch size

  • 22 liter(s)
    Expected quantity of finished beer
  • 90 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 30.4 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 21.8
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 28.3 liter(s)
    Mash size
  • 37.8 liter(s)
    Total mash volume

Steps

Temp Time
62 C 50 min
73 C 10 min
62 C 50 min
72 C 10 min
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Fermentables

24.9 BLG
11.6% ABV
35.3 SRM
Type Name Amount Yield EBC
Grain Viking - pilzneński 3.8 kg 36.4% 82 % 4
Grain Viking - Pale Ale 1.5 kg 14.4% 80 % 7
Grain Viking - monachijski 2.5 kg 23.9% 78 % 13
Grain Abbey Castle 0.4 kg 3.8% 80 % 45
Grain Weyermann - Caramunich Typ II 0.3 kg 2.9% 73 % 120
Grain Weyermann Belgian Special B Malt 0.45 kg 4.3% 68 % 400
Grain Weyermann - Carafa I 0.1 kg 1% 65 % 900
Grain Weyermann - pszeniczny czekoladowy 0.3 kg 2.9% 70 % 1050
Grain Weyermann - Carafa III 0.1 kg 1% 70 % 1400
Sugar Laktoza 1 kg 9.6% 100 % 0
Sum 10.45 kg

Hops

36 IBU

Bitterness ratio 0.34 Balanced

Use for Name Amount Time Alpha acid
Boil goryczkowy Marynka - szyszki własny zbiór 50 g 90 min 10 %
Aroma (end of boil) aromatyczny Lubelski - szyszki własny zbiór 50 g 10 min 4 %

Yeasts

Name Type Form Amount Laboratory
S-04 Ale Slant 600 ml Safale

Extras

Type Name Amount Use for Time
Water Agent Kwas cytrynowy 5 g Mash ---
Flavor Odtłuszczona mąka arachidowa 250 g Secondary 14 day(s)
Flavor Prażone kruszone ziarno kakaowca 200 g Secondary 14 day(s)

Notes

  • Mąka lekko przeprażona i zalana spirytusem przed dodaniem
    Sep 15, 2021, 8:05 PM

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