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Dyniowe WARKA 13

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Batch size

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

Mash information

  • 75 %
    Mash efficiency
  • 4 liter(s) / kg
    Liquor-to-grist ratio
  • 16 liter(s)
    Mash size
  • 20 liter(s)
    Total mash volume

Steps

Temp Time
63 C 45 min
72 C 20 min
76 C 5 min

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Fermentables

26.6 BLG
3.8 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 4 kg 48.2% 80 % 5
Adjunct Dynia 4 kg 48.2% --- % ---
Sugar Cukier demerara 0.3 kg 3.6% --- % ---
Sum 8.3 kg

Hops

13 IBU

Bitterness ratio 0.12 Sweet

Use for Name Amount Time Alpha acid
Boil Lublin (Lubelski) 50 g 50 min 4 %

Yeasts

Name Type Form Amount Laboratory
Safale S-04 Ale Dry 11.5 g Safale

Extras

Type Name Amount Use for Time
Spice Cynamon mielony 3 g Boil 5 min
Spice Imbir mielony 2 g Boil 5 min
Spice Gałka muszkatołowa 1 g Boil 5 min
Spice Ziele angielskie 2 g Boil 5 min

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