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SALAMANDER II

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Batch size

  • 22 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 29 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 13.6
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
65 C 50 min
72 C 25 min
78 C 5 min

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Fermentables

15 BLG
6.2% ABV
6 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 5 kg 76.9% 80 % 5
Grain Viking Wheat Malt 1 kg 15.4% 83 % 5
Grain Strzegom Bursztynowy 0.5 kg 7.7% 70 % 49
Sum 6.5 kg

Hops

80 IBU

Bitterness ratio 1.31 Very bitter

Use for Name Amount Time Alpha acid
Boil Chinook 30 g 60 min 12.5 %
Boil Cascade 25 g 30 min 5.6 %
Boil Mosaic 25 g 30 min 11.7 %
Boil Cascade 25 g 15 min 5.6 %
Boil Mosaic 25 g 15 min 11.7 %
Aroma (end of boil) Cascade 25 g 0 min 5.6 %
Aroma (end of boil) Mosaic 25 g 0 min 11.7 %
Whirlpool Cascade 25 g 0 min 5.6 %
Whirlpool Mosaic 25 g 0 min 11.7 %
Dry Hop Cascade 100 g 5 day(s) 5.6 %
Dry Hop Mosaic 100 g 5 day(s) 11.7 %

Yeasts

Name Type Form Amount Laboratory
Safale US-05 Ale Dry 11.5 g Fermentis

Extras

Type Name Amount Use for Time
Water Agent Gips piwowarski 5 g Mash 15 min
Fining Whirlfloc 2.5 g Boil 15 min

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