PL | EN

  1. Dashboard
  2. Public recipes
  3. Session Black Cold IPA

Session Black Cold IPA

0
Print

Batch size

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

Mash information

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

Steps

Temp Time
55 C 0 min
66 C 45 min
72 C 10 min
78 C 5 min

  • No versions avalible

Create your own version

We introduced new Standard account. Check current subscription plans.
Do you know that PRO members receive notifications about fermenting batches? Become a PRO member!

Fermentables

12.1 BLG
4.9% ABV
25.7 SRM
Type Name Amount Yield EBC
Grain Strzegom Pilzneński 4 kg 75.5% 80 % 4
Grain Weyermann - Carapils 0.4 kg 7.5% 78 % 4
Grain Weyermann - Carafa II 0.6 kg 11.3% 70 % 837
Sugar Cukier 0.3 kg 5.7% 100 % 0
Sum 5.3 kg

Hops

56 IBU

Bitterness ratio 1.14 Very bitter

Use for Name Amount Time Alpha acid
Boil Flex 5 g 60 min 62.8 %
Whirlpool Sabro Cryo 50 g 15 min 20.5 %
Dry Hop Nelson Sauvin 100 g 3 day(s) 11 %
Dry Hop HBC 630 100 g 3 day(s) 13 %

Yeasts

Name Type Form Amount Laboratory
W34-70 Lager Slant 300 ml Fermentis

Extras

Type Name Amount Use for Time
Water Agent Enzym 3 g Mash 60 min
Water Agent Kwas Mlekowy 10 g Mash 60 min
Other Łuska ryżowa 100 g Mash 60 min
Water Agent Gips 10 g Mash 60 min
Water Agent Epsom 3 g Mash 60 min
Water Agent Chlorek wapnia 3 g Mash 60 min
Fining Whirfloock 4 g Boil 10 min
Other Pożywka 2 g Boil 10 min
Other SpringFerm 0.5 g Boil 10 min

Notes

  • Profil wody(chmielowy):Ca-103.2/Mg-12/Na-4/Cl-56.8/SO4-199.4/HCO3-41/
    Kwas mlekowy do korekty pH zacieru (5.3), korekta brzeczki do wybicia (5.1)
    Carafa dodana na sam koniec zacierania, Cukier dodany do gotowania.
    Nov 17, 2023, 9:44 AM

Discussion