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WWA 12.03.2023

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Batch size

  • 18 liter(s)
    Expected quantity of finished beer
  • 65 min
    Boil time
  • 15 %/h
    Evaporation rate
  • 24.1 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 9.8
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 86 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 10.7 liter(s)
    Mash size
  • 14.2 liter(s)
    Total mash volume

Steps

Temp Time
62 C 40 min
72 C 20 min
76 C 1 min

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Fermentables

11.4 BLG
4.6% ABV
8.4 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 3.2 kg 90.1% 80 % 5
Grain Strzegom Karmel 300 0.2 kg 5.6% 70 % 299
Grain Pszeniczny 0.15 kg 4.2% 85 % 4
Sum 3.55 kg

Hops

40 IBU

Bitterness ratio 0.87 Very bitter

Use for Name Amount Time Alpha acid
Boil Iunga 20 g 60 min 12.6 %
Boil Iunga 10 g 10 min 12.6 %
Aroma (end of boil) Iunga 30 g 1 min 12.6 %

Notes

  • WWA 12.03
    drożdże: WINDSOR Lallemand 1 paczka - 13.03/14.03 (noc)

    Brzeczka nastwna: 18,3 litra , 10,7 BLG
    fermentacja: 18-20'C

    30.03- butelkowanie - 100g cukru w 300ml wody
    ODFERMETOWANIE = 4,1 BLG
    Mar 31, 2023, 8:16 PM

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