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WiolIPAAA

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 25.3 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 16.8
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 23.1 liter(s)
    Mash size
  • 29.7 liter(s)
    Total mash volume

Steps

Temp Time
67 C 40 min
72 C 10 min

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Fermentables

18.4 BLG
8% ABV
4.6 SRM
Type Name Amount Yield EBC
Grain Strzegom Pilzneński 2 kg 28.2% 80 % 4
Grain Viking Pale Ale malt 3 kg 42.3% 80 % 5
Grain Płatki pszeniczne 1 kg 14.1% 85 % 3
Grain Płatki owsiane 0.6 kg 8.5% 85 % 3
Adjunct laktoza 0.5 kg 7% --- % ---
Sum 7.1 kg

Hops

62 IBU

Bitterness ratio 0.82 Very bitter

Use for Name Amount Time Alpha acid
Boil Marynka 10 g 60 min 10 %
Boil Mosaic 30 g 60 min 10 %
Aroma (end of boil) Lublin (Lubelski) 15 g 15 min 4 %
Dry Hop Mosaic 20 g 3 day(s) 10 %
Boil Citra 30 g 30 min 12 %
Dry Hop Citra 20 g 2 day(s) 12 %

Yeasts

Name Type Form Amount Laboratory
US - 05 Ale Dry 11.5 g fermentis

Extras

Type Name Amount Use for Time
Flavor pulpa z mango 1000 g Primary 3 day(s)
Water Agent gips piwowarski 12 g Boil 90 min

Notes

  • - marynka i lubelski tylko żeby zużyć bo długo leżą.
    - laktoze dodać w 50 min gotowania brzeczki
    - po 2-3 dniach fermentacji burzliwej dodaj pulpę z mango ( jest sterylna więc bezpośrednio do fermentora)
    - mango powinno dodać z 2 blg.
    Oct 2, 2019, 2:51 PM

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