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West Coast IPA

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 15 %/h
    Evaporation rate
  • 27.6 liter(s)
    Boil size
  • 15 %
    Boil loss
  • 14.5
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 70 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 21.9 liter(s)
    Mash size
  • 29.2 liter(s)
    Total mash volume

Steps

Temp Time
68 C 60 min
72 C 20 min
78 C 1 min

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Fermentables

16.6 BLG
7% ABV
5 SRM
Type Name Amount Yield EBC
Grain Viking Malt Pilsner 4.5 kg 61.6% 82 % 4
Grain Thomas Fawcett - Maris Otter 2.5 kg 34.2% 81 % 6
Grain Cara-Pils/Dextrine 0.1 kg 1.4% 72 % 4
Grain Bestmalz - Pszeniczny 0.2 kg 2.7% 85 % 5
Sum 7.3 kg

Hops

37 IBU

Bitterness ratio 0.54 Bitter

Use for Name Amount Time Alpha acid
First Wort Columbus 15 g 60 min 12.6 %
Aroma (end of boil) Amarillo 20 g 10 min 8.5 %
Aroma (end of boil) Citra 20 g 10 min 12.9 %
Aroma (end of boil) Simcoe 10 g 10 min 13.2 %
Whirlpool Amarillo 30 g 0 min 8.5 %
hopstand w 75 st. C przez 30 min
Whirlpool Citra 30 g 0 min 12.9 %
hopstand w 75 st. C przez 30 min
Whirlpool Simcoe 40 g 0 min 13.2 %
hopstand w 75 st. C przez 30 min
Dry Hop Simcoe 50 g 2 day(s) 13.2 %
Do podzielenia na pół
Dry Hop Sorachi Ace 50 g 2 day(s) 10 %
Do jednego fermentora
Dry Hop Eureka! 50 g 2 day(s) 18 %
Do drugiego fermentora

Yeasts

Name Type Form Amount Laboratory
Kveik Oslo Ale Liquid 50 ml Priv

Extras

Type Name Amount Use for Time
Water Agent Gips piwowarski 1 g Mash 81 min
Water Agent Sól Epsom 1 g Mash 81 min
Water Agent Gips piwowarski 2 g Boil 60 min
Water Agent Sól Epsom 1 g Boil 60 min
Water Agent Whirlfloc 1.25 g Boil 10 min
Fining Środek do klarowania piwa płynny Mangrove Jack's 3 g Secondary 2 day(s)
Rozpuścić w połowie szklanki wody
Water Agent Witamina C 4 g Bottling ---

Notes

  • Chmielenie na zimno, trzymać się temperatur 16-19 st.C przez 2 dni
    Cold Crashing 1-4.5 st. C przez 3 dni

    Woda: 25% zdemineralizowanej + sole w zacieraniu i wysładzaniu - siarczki do chlorków 3:1
    Pilnować pod koniec gotowania żeby ph Wody było na poziomie 5.5
    Apr 20, 2021, 12:21 PM

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