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West Coast 2.0

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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
  • 16.1
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • 10 %
    Dry hopping loss

Mash information

  • 78 %
    Mash efficiency
  • 2.5 liter(s) / kg
    Liquor-to-grist ratio
  • 20 liter(s)
    Mash size
  • 28 liter(s)
    Total mash volume

Steps

Temp Time
64 C 50 min
72 C 15 min
76 C 0 min

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Fermentables

18 BLG
7.7% ABV
4.7 SRM
Type Name Amount Yield EBC
Grain Viking Pilsner malt 7 kg 87.5% 82 % 4
Grain Płatki ryżowe 1 kg 12.5% 60 % 4
Sum 8 kg

Hops

69 IBU

Bitterness ratio 0.93 Very bitter

Use for Name Amount Time Alpha acid
Boil Iunga 40 g 60 min 11 %
Boil Azacca 15 g 10 min 14 %
Boil Simcoe 15 g 10 min 13.2 %
Whirlpool Azacca 35 g 20 min 14 %
Whirlpool Simcoe 35 g 20 min 13.2 %
Dry Hop Azacca 50 g 3 day(s) 14 %
Dry Hop Simcoe 50 g 3 day(s) 13.2 %

Yeasts

Name Type Form Amount Laboratory
Lutra OYL-071 Ale Slant 50 ml Omega
Hornindal Ale Slant 50 ml ---

Extras

Type Name Amount Use for Time
Water Agent Gips piwowarski 10 g Mash 60 min
Water Agent Chlorek wapnia 3 g Mash 60 min
Water Agent Kreda(Redukwas) 4 g Mash 60 min
Water Agent Kwas mlekowy 80% 1.3 g Mash 0 min

Notes

  • Kwas mlekowy 80% 1.3ml-22l wody do wysładzania.
    Profil wody (jasny, chmielowy):Ca-111.3/Mg-4/Na-4/Cl-50.6/SO4-149.8/HCO3-99/
    Start fermentacji w 20*C, po 4 dniach stopniowe podnoszenie temperatury do 25*C.
    Feb 11, 2022, 5:48 PM

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