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Skóra

0
  • 12.4
    Gravity BLG
  • 32
    IBU
  • 5 %
    ABV
  • 4.1
    SRM
  • All Grain
    Type
  • ---
    Style
  • wiktorc
    Brewer
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Batch size

  • 25 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 31.7 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11.4
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 70 %
    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
62 C 40 min
72 C 50 min
78 C 10 min

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Fermentables

12.4 BLG
5% ABV
4.1 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 4 kg 61.5% 80 % 5
Grain Pszeniczny 2.5 kg 38.5% 85 % 4
Sum 6.5 kg

Hops

32 IBU

Bitterness ratio 0.64 Bitter

Use for Name Amount Time Alpha acid
Boil Apollo 10 g 60 min 17 %
Aroma (end of boil) Citra 15 g 15 min 12 %
Aroma (end of boil) Mosaic 20 g 10 min 10 %
Aroma (end of boil) Citra 15 g 5 min 12 %
Dry Hop Citra 20 g 7 day(s) 12 %
Dry Hop Mosaic 20 g 7 day(s) 10 %

Yeasts

Name Type Form Amount Laboratory
Danstar - Nottingham Ale Dry 5 g Danstar

Extras

Type Name Amount Use for Time
Flavor Skórka z cytryny 40 g Boil 20 min
Flavor Skórka z cytryny 30 g Secondary 7 day(s)

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