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WHITE IPA v2 #109

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Batch size

  • 21.6 liter(s)
    Expected quantity of finished beer
  • 80 min
    Boil time
  • 15 %/h
    Evaporation rate
  • 27.5 liter(s)
    Boil size
  • 2 %
    Boil loss
  • 11.9
    Pre-boil gravity BLG
  • 3 %
    Trub loss
  • 1 %
    Dry hopping loss

Mash information

  • 81.7 %
    Mash efficiency
  • 3.85 liter(s) / kg
    Liquor-to-grist ratio
  • 20 liter(s)
    Mash size
  • 25.2 liter(s)
    Total mash volume

Steps

Temp Time
64 C 90 min
72 C 40 min
76 C 7 min

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Fermentables

14.3 BLG
5.9% ABV
3.8 SRM
Type Name Amount Yield EBC
Grain pilzneński - viking 2.5 kg 48.1% 81 % 4
Grain Mep©Ale 0.2 kg 3.8% 82.1 % 5.2
Grain pszeniczny bruntal 0.9 kg 17.3% 85 % 5
Grain pszenica niesłodowana 1.2 kg 23.1% 75 % 3
Grain Płatki owsiane 0.4 kg 7.7% 81 % 3
Sum 5.2 kg

Hops

38 IBU

Bitterness ratio 0.66 Bitter

Use for Name Amount Time Alpha acid
Boil Magnum 20 g 60 min 11.5 %
Aroma (end of boil) Sabro 15.4 g 5 min 14.8 %
Aroma (end of boil) Citra 25 g 5 min 12.9 %
Aroma (end of boil) Hallertau Blanc 25 g 5 min 5.3 %
Dry Hop Hallertau Blanc 25 g 2 day(s) 5.3 %
Dry Hop Centennial 20 g 2 day(s) 9.5 %
Dry Hop Ekuanot 10 g 2 day(s) 13.1 %
Dry Hop herbata Sencha Earl Grey 50 g 2 day(s) 1 %

Yeasts

Name Type Form Amount Laboratory
FM20 Białe Walonki Wheat Slant 160 ml Fermentum Mobile
10 łyżek rzadkiej gęstwy 25-dniowej

Extras

Type Name Amount Use for Time
Water Agent gips 3.5 g Mash ---
Water Agent sól epsom 0.5 g Mash ---
Water Agent kwas mlekowy [ml] 5.09 g Mash ---
Flavor curacao (suszone) 15 g Boil 3 min
Flavor kolendra mielona 20 g Boil 3 min
Fining mech irlandzki 0 g Boil 5 min
Water Agent kwas askorbinowy 4 g Bottling ---

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