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Testowe Ale

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Batch size

  • 15 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 19.4 liter(s)
    Boil size
  • 10 %
    Boil loss
  • ---
    Pre-boil gravity BLG
  • 7.5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
51 C 15 min
66 C 60 min
72 C 20 min
76 C 0 min

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Fermentables

14 BLG
11.3 SRM
Type Name Amount Yield EBC
Grain Strzegom pszeniczny 1 kg 25% 81 % 6
Grain Strzegom Pale Ale 1 kg 25% 79 % 6
Grain Strzegom Monachijski typ I 1.5 kg 37.5% 79 % 16
Grain Strzegom Bursztynowy 0.5 kg 12.5% 70 % 49
Sum 4 kg

Hops

54 IBU

Bitterness ratio 0.86 Very bitter

Use for Name Amount Time Alpha acid
Boil Marynka 15 g 60 min 10.5 %
Boil Cascade 20 g 10 min 6.1 %
Boil Lublin (Lubelski) 25 g 10 min 3.5 %
Boil Marynka 5 g 30 min 10.5 %
Aroma (end of boil) Cascade 30 g 15 min 6.1 %

Yeasts

Name Type Form Amount Laboratory
Gozdawa Pure Ale Yeast 7 Ale Dry 10 g ---

Extras

Type Name Amount Use for Time
Spice experimental#01 0.5 g Boil 20 min
Spice experimental#01 1 g Boil 10 min
Spice experimental#01 1 g Boil 0 min
Spice experimental#01 1.5 g Secondary 7 day(s)

Notes

  • 51 przerwa z samą pszenicą w zasypie. Przed przejściem na 66 wrzucić resztę słodów, żeby zrobić przerwę enzymaytyczną przy podgrzewaniu. 76 mashout i do filtratora.
    May 15, 2016, 9:17 PM

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