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Belgijski KawALEr

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Batch size

  • 18 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 15 %/h
    Evaporation rate
  • 21.2 liter(s)
    Boil size
  • 1 %
    Boil loss
  • 15.4
    Pre-boil gravity BLG
  • 1 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
66 C 60 min
73 C 1 min
78 C 5 min

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Fermentables

17.5 BLG
7.5% ABV
26.9 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale Malt 3.8 kg 65.2% 80 % 6
Grain Munich I (Weyermann) 1 kg 17.2% 82.23 % 14
Grain Special B Malt 0.28 kg 4.8% 65.2 % 350
Grain CHÂTEAU CAFÉ LIGHT® 0.2 kg 3.4% 77 % 250
Grain Chocolate Wheat (Weyermann) 0.15 kg 2.6% 75.74 % 800
Grain Viking Chocolate Light Malt 0.1 kg 1.7% 72 % 400
Sugar Candi Sugar, Amber 0.3 kg 5.1% 78.3 % 150
Sum 5.83 kg

Hops

38 IBU

Bitterness ratio 0.53 Bitter

Use for Name Amount Time Alpha acid
Boil Target 20 g 60 min 11 %
Boil First Gold 25 g 20 min 7.5 %

Yeasts

Name Type Form Amount Laboratory
Belgian Abbey Ale Dry 11 g Mangrove Jack's

Extras

Type Name Amount Use for Time
Flavor Ziarna kawy Gwatemala SHB 120 g Secondary 5 day(s)

Notes

  • Cukier dodać 15 minut przed końcem gotowania.
    Na cichą dodajemy 120g ziaren kawy odmiany Gwatemala SHB (4-5 dni).
    Aug 29, 2018, 11:44 PM

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