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#9 APA OZI

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Batch size

  • 21 liter(s)
    Expected quantity of finished beer
  • 90 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 27.3 liter(s)
    Boil size
  • 13 %
    Boil loss
  • 13.3
    Pre-boil gravity BLG
  • 0 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 82 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 17.4 liter(s)
    Mash size
  • 23.2 liter(s)
    Total mash volume

Steps

Temp Time
62 C 40 min
72 C 20 min
78 C 10 min
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Fermentables

15.2 BLG
6.3% ABV
5.4 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 3 kg 51.7% 80 % 5
Grain Viking Wheat Malt 1 kg 17.2% 83 % 5
Grain Viking Munich Malt 1 kg 17.2% 78 % 18
Grain Rye, Flaked 0.4 kg 6.9% 78.3 % 4
Grain Oats, Flaked 0.4 kg 6.9% 80 % 2
Sum 5.8 kg

Hops

34 IBU

Bitterness ratio 0.55 Bitter

Use for Name Amount Time Alpha acid
Mash Oktawia 15 g 60 min 7.1 %
Boil Oktawia 15 g 60 min 7.1 %
Boil Zula 50 g 10 min 8.3 %
Boil Izabella 50 g 10 min 5.1 %
Dry Hop Oktawia 20 g 3 day(s) 7.1 %
Dry Hop Zula 50 g 3 day(s) 8.3 %
Dry Hop Izabella 50 g 3 day(s) 5.1 %

Yeasts

Name Type Form Amount Laboratory
WLP518 - Opshaug Kveik Ale Ale Slant 200 ml White Labs

Extras

Type Name Amount Use for Time
Fining Wirflock 0.5 g Boil 10 min
Flavor Skórka pomarańczy 20 g Boil 5 min

Notes

  • woda oaza,biedronka(18/18)
    gips piwowarski 2,5/2.5
    sól 1/1

    wysłodzone do 29 litrów, zostało bardzo dużo osadu po zlaniu do fermentora stąd 21 litrów
    May 31, 2021, 2:49 PM
  • Można dodać więcej skórki pomarańczy
    Jun 27, 2021, 7:56 PM

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