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smoked rye red ale #2

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Batch size

  • 22 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 27.8 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 13.1
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 85 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 19.1 liter(s)
    Mash size
  • 24.5 liter(s)
    Total mash volume

Steps

Temp Time
67 C 75 min
76 C 5 min

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Fermentables

14.3 BLG
5.9% ABV
13 SRM
Type Name Amount Yield EBC
Grain Wędzony bukiem Viking Malt 3 kg 55% 82 % 10
Grain Viking Pale Ale malt 1 kg 18.3% 80 % 5
Grain Żytni 1 kg 18.3% 85 % 8
Grain Karmelowy żytni Strzegom 0.2 kg 3.7% 75 % 150
Grain Strzegom Karmel 300 0.2 kg 3.7% 70 % 299
Grain Jęczmień palony 0.05 kg 0.9% 55 % 985
Sum 5.45 kg

Hops

35 IBU

Bitterness ratio 0.6 Bitter

Use for Name Amount Time Alpha acid
Boil Admiral 20 g 60 min 15.7 %
Boil Fuggles 30 g 10 min 5.9 %

Yeasts

Name Type Form Amount Laboratory
FM13 Irlandzkie Ciemności Ale Liquid 1000 ml ---

Extras

Type Name Amount Use for Time
Other łuska ryżowa 200 g Mash 0 min
Fining mech irlandzki 5 g Boil 10 min

Notes

  • Drożdże: zrobiony starter na pasteryzowanej brzeczce z Weizenbocka
    Jan 11, 2019, 9:53 AM

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