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Sorachi Ace Wheat

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 70 min
    Boil time
  • 13 %/h
    Evaporation rate
  • 25.3 liter(s)
    Boil size
  • --- %
    Boil loss
  • ---
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • --- %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 3.2 liter(s) / kg
    Liquor-to-grist ratio
  • 15 liter(s)
    Mash size
  • 19.7 liter(s)
    Total mash volume

Steps

Temp Time
52 C 10 min
64 C 40 min
68 C 30 min
78 C 5 min

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Fermentables

13.2 BLG
3.6 SRM
Type Name Amount Yield EBC
Grain Heidelberg 2 kg 42.6% 80.5 % 2
Grain Strzegom Pilzneński 2 kg 42.6% 80 % 4
Grain Strzegom Pale Ale 0.5 kg 10.6% 85 % 6
Grain Briess - Carapils Malt 0.2 kg 4.3% 74 % 3
Sum 4.7 kg

Hops

43 IBU

Bitterness ratio 0.73 Bitter

Use for Name Amount Time Alpha acid
Boil Sorachi Ace 15 g 60 min 12.5 %
Boil Sorachi Ace 10 g 20 min 12.5 %
Aroma (end of boil) Sorachi Ace 10 g 10 min 12.5 %
Aroma (end of boil) Sorachi Ace 25 g 5 min 12.5 %
Aroma (end of boil) Sorachi Ace 30 g 1 min 12.5 %
Dry Hop Sorachi Ace 30 g 7 day(s) 12.5 %

Yeasts

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

Extras

Type Name Amount Use for Time
Herb trawa cytrynowa 30 g Boil 5 min

Notes

  • 1. Podgrzać 11 l wody o temp. 54 stopni Celsjusza i dodać pilzneński i pszeniczny, przetrzymać.
    2. Dolać 4 l wody o temp. około 95 stopni C, dodać pale ale i carapils, przetrzymać.
    3. Podgrzać do 68 stopni C, przetrzymać.
    4. Mash out w 78 stopniach C.
    Feb 13, 2016, 8:47 PM

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