PL | EN
#1 Hercynit (based on Riverwar...
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15.9Gravity BLG
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61IBU
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6.7 %ABV
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4.7SRM
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All GrainType
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Style
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Brewer
Batch size
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35 liter(s)Expected quantity of finished beer
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60 minBoil time
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10 %/hEvaporation rate
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48.2 liter(s)Boil size
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10 %Boil loss
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14.5Pre-boil gravity BLG
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5 %Trub loss
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10 %Dry hopping loss
Mash information
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75 %Mash efficiency
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2.6 liter(s) / kgLiquor-to-grist ratio
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31.2 liter(s)Mash size
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43.2 liter(s)Total mash volume
Steps
Temp | Time |
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66 C | 60 min |
77 C | 1 min |
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StatusBrewed
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FINISHED
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#1.2 HERCYNIT (BASED ON RIVERWARDS IPA)...
Ununoctium created 957 days ago
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Fermentables
Type | Name | Amount | Yield | EBC |
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Grain | Viking Pale Ale malt | 10 kg 83.3% | 80 % | 5 |
Grain | Pszeniczny | 1 kg 8.3% | 85 % | 4 |
Grain | Płatki owsiane | 1 kg 8.3% | 85 % | 3 |
Sum | 12 kg |
Hops
Bitterness ratio 0.94 Very bitter
Use for | Name | Amount | Time | Alpha acid |
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Boil | Columbus/Tomahawk/Zeus | 14 g | 60 min | 15.5 % |
Aroma (end of boil) | Amarillo | 70 g | 5 min | 9.5 % |
Aroma (end of boil) | Citra | 70 g | 5 min | 12 % |
Whirlpool | Amarillo | 70 g | 45 min | 9.5 % |
Whirlpool | Citra | 70 g | 45 min | 12 % |
Dry Hop | Amarillo | 140 g | 5 day(s) | 9.5 % |
Dry Hop | Citra | 140 g | 5 day(s) | 12 % |
Dry Hop | Simcoe | 50 g | 5 day(s) | 13.2 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
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Mangrove Jack's M44 US West Coast | Ale | Dry | 20 g | Mangrove Jack's |
Extras
Type | Name | Amount | Use for | Time |
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Fining | Whirfloc | 2.5 g | Boil | 15 min |
Notes
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Chmiele na gotowanie wrzucić już do brzeczki w trakcie wysładzania.
Brzeczkę rozcieńczyć do 14.7 BLG
Step by Step
Mill the grains and dough-in with 17.25 quarts (16.3 L) of strike water, for a mash ratio of about 1.25 quarts per pound of grain (2.6 L/kg). Target a mash temperature of 150 °F (66 °C) and hold for 60 minutes. Sparge with 170 °F (77 °C) water. While the runnings are being collected, add your first wort hop addition. Collect approximately 7 gallons (26.4 L) of wort runoff and bring to a boil. The goal is to get 5.5 gallons (21 L) into the fermenter. Add the Irish moss with 15 minutes left in the boil. Add the first charge of Amarillo® and Citra® hops with 5 minutes left in the boil.
After the 60-minute boil, chill the entire wort down to 185 °F (85 °C) and add the whirlpool/hop stand addition of hops and let the wort rest for 45 minutes with the lid on. Once the whirlpool/hop stand is complete, chill your wort to yeast pitching temperature.
Pitch your yeast as a 1.5-L yeast starter and ferment at 64–70 °F (18–21 °C). Fermentation should take 10–14 days. Following fermentation, dry hop for five days before bottling or transferring to keg. Prime to 2.3 volumes of CO2.
Oct 4, 2020, 7:06 PM