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ABA # 55 i 56

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Batch size

  • 38 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 52.3 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 10 %
    Dry hopping loss

Mash information

  • 72 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 36.4 liter(s)
    Mash size
  • 46.8 liter(s)
    Total mash volume

Steps

Temp Time
67 C 30 min
72 C 30 min
78 C 5 min

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Fermentables

13.1 BLG
27 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 7.4 kg 71.2% 79 % 6.5
Grain Viking Munich Malt 1.2 kg 11.5% 79 % 13.5
Grain Cara Ruby Castle 0.4 kg 3.8% 78 % 50
Grain Biscuit Malt 0.4 kg 3.8% 77 % 50
Grain Brown Malt (British Chocolate) 0.6 kg 5.8% --- % 135
Grain Chocolate Malt (UK) 0.4 kg 3.8% --- % 1000
Sum 10.4 kg

Hops

30 IBU

Bitterness ratio 0.51 Bitter

Use for Name Amount Time Alpha acid
Boil Marynka 35 g 60 min 8.4 %
Boil Eureka 15 g 30 min 18 %
Boil Willamette 30 g 5 min 5.2 %
Aroma (end of boil) Eureka 35 g 0 min 18 %
Dry Hop Equinox 50 g 3 day(s) 13.1 %
Dry Hop Mosaic 50 g 3 day(s) 10 %

Yeasts

Name Type Form Amount Laboratory
FM13 Irlandzkie Ciemności Ale Liquid 200 ml Fermentum Mobile
FM Kveik Ale Liquid 200 ml Fermentum Mobile

Extras

Type Name Amount Use for Time
Water Agent chlorek wapnia 1.5 g Mash 60 min

Notes

  • 19C - Szybki i płynny start obu fermentorów po kilku godzinach od zadania gęstwy (Kveik III, Irlandzkie II).
    Po ok 3 dniach burzliwa w zasadzie skończona.
    21C
    Po 8 dniach przeniesione na cichą. Piwa wydawały się cierpkie od rabarbaru przeniesionego z gęstwą.
    Po 3 dniach chmielenia na zimno i 2 chłodzenia do
    5C rozlew. 15.12.16
    Dec 15, 2016, 11:03 AM

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