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21 owocowe bret ale

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Batch size

  • 23 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 27.1 liter(s)
    Boil size
  • 2 %
    Boil loss
  • 14.5
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 19.2 liter(s)
    Mash size
  • 25.6 liter(s)
    Total mash volume

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Fermentables

15.9 BLG
6.7% ABV
4.4 SRM
Type Name Amount Yield EBC
Grain Pilzneński 4 kg 62.5% 81 % 4
Grain Briess - Pale Ale Malt 1 kg 15.6% 80 % 7
Grain Pszeniczny 1 kg 15.6% 85 % 4
Grain Płatki owsiane 0.4 kg 6.3% 60 % 3
Sum 6.4 kg

Hops

53 IBU

Bitterness ratio 0.82 Very bitter

Use for Name Amount Time Alpha acid
Boil Marynka 40 g 60 min 8.4 %
Boil Marynka 20 g 5 min 8.4 %
Boil Oktawia 10 g 5 min 8.3 %
Boil Izabela 10 g 5 min 6.8 %
Whirlpool Marynka 50 g 10 min 8.4 %
Whirlpool Oktawia 40 g 10 min 8.3 %
Whirlpool Izabella 40 g 10 min 6.8 %

Yeasts

Name Type Form Amount Laboratory
suburban brett - imperial yeast Ale Slant 300 ml Imperial Yeast

Extras

Type Name Amount Use for Time
Flavor Rabarbar 1000 g Boil 0 min

Notes

  • 09.11.2021 - 16 Brix, 23 l.
    Whirlpool - od początku rabarbar w worku (1 kg) następnie hapstand w 60 C - 45 min.
    Nov 9, 2021, 2:00 PM

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