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RIS v3 #26

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Batch size

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

Mash information

  • 68.7 %
    Mash efficiency
  • 2.83 liter(s) / kg
    Liquor-to-grist ratio
  • 21.4 liter(s)
    Mash size
  • 28.9 liter(s)
    Total mash volume

Steps

Temp Time
64 C 60 min
68 C 30 min
72 C 30 min
77 C 5 min

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Fermentables

25.1 BLG
102.8 SRM
Type Name Amount Yield EBC
Grain Bruntal - pilzneński 0.8 kg 8.6% 81 % 4
Grain Bruntal - pszeniczny 0.4 kg 4.3% 83 % 5
Grain Weyermann - Caramunich I 0.5 kg 5.4% 73 % 90
Grain Chateau - Crystal 0.2 kg 2.2% 78 % 150
Liquid Extract ekstrakt słodowy ciemny WES 1.7 kg 18.4% 90 % 620
Grain Chateau - Special B Malt 0.5 kg 5.4% 77 % 350
Grain Weyermann - Chocolate Wheat 0.4 kg 4.3% 74 % 900
Grain Viking - Roasted rye 0.3 kg 3.2% 70 % 1000
Grain Rye, Flaked 0.4 kg 4.3% 78.3 % 4
Grain Weyermann - Munich Malt II 1 kg 10.8% 80 % 23
Grain Strzegom Czekoladowy jasny 0.05 kg 0.5% 68 % 400
Grain Bruntal - pilzneński 3 kg 32.4% 81 % 4
Sum 9.25 kg

Hops

111 IBU

Bitterness ratio 0.95 Very bitter

Use for Name Amount Time Alpha acid
Boil Iunga 100 g 60 min 11 %
Boil Hallertau Mittelfruh 10 g 30 min 4.7 %
Boil Simcoe 30 g 30 min 13.2 %
Boil Challenger 18 g 30 min 5.8 %
Boil Fuggles 10 g 30 min 4.5 %

Yeasts

Name Type Form Amount Laboratory
Danstar - Nottingham Ale Slant 300 ml ---

Extras

Type Name Amount Use for Time
Flavor płatki whisky 50 g Secondary 26 day(s)
Flavor płatki sherry oloroso 50 g Secondary 26 day(s)
Other difosforan amonowy 4 g Boil 30 min

Notes

  • na cichą fermentację dodanie płatków dębowych po sherry oloroso i whisky (osobno) do 2 fermentorów po ok 10 L na ok. 21-26 dni
    Oct 21, 2016, 8:39 PM

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