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Brewlog

#12 - Willamette Red
November 5, 2017

FINISHED

Status
2607 days ago

Brewday
2607 days ago

Fermentation start date
2596 days ago

Secondary
---

Dry hops date
2593 days ago

Priming

Updated 2567 days ago

Mash and boil

67.2 %

Actual mash efficiency
10

Pre-boil gravity BLG
11

Original gravity BLG
34

Batch IBU

Fermentation

19 liter(s)

Primary size
5.5 liter(s)

Boil loss
3

Post-primary gravity BLG
2

Final gravity BLG
4.8 %

ABV
82.4 %

Attenuation

Priming

19 liter(s)

Priming size
201

Calories per 12oz
Re-fermentation

Carbonation type
2.4

Volumes of CO2
Table sugar

Priming sugar
115 g

Priming sugar amount
19 C

Priming beer temp

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Willamette Red

11.2

Gravity BLG
36

IBU
9.8

SRM
All Grain

Type
American Amber Ale

Style

Print

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
10

Pre-boil gravity BLG
5 %

Trub loss
0 %

Dry hopping loss

Mash information

64 %

Mash efficiency
3 liter(s) / kg

Liquor-to-grist ratio
15.1 liter(s)

Mash size
20.1 liter(s)

Total mash volume

Steps

Temp	Time
67 C	60 min
78 C	5 min

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Fermentables

11.2 BLG

4.5% ABV

9.8 SRM

Type	Name	Amount	Yield	EBC
Grain	Weyermann - Pale Ale Malt	4 kg 79.6%	85 %	7
Grain	Monachijski	0.5 kg 10%	80 %	16
Grain	Strzegom Karmel 150	0.25 kg 5%	75 %	150
Grain	Czekoladowy	0.025 kg 0.5%	60 %	788
Grain	Briess - Victory Malt	0.25 kg 5%	75 %	55
	Sum	5.025 kg

Hops

36 IBU

Bitterness ratio 0.8 Very bitter

Use for	Name	Amount	Time	Alpha acid
Boil	Marynka	20 g	60 min	10 %
Boil	Willamette	25 g	20 min	5 %
Boil	Willamette	35 g	5 min	5 %

Yeasts

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

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