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FES #3 - Browar na Wyżynie

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Batch size

  • 21 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 15 %/h
    Evaporation rate
  • 25.9 liter(s)
    Boil size
  • 1 %
    Boil loss
  • 12.9
    Pre-boil gravity BLG
  • 6 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 70 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 19.5 liter(s)
    Mash size
  • 26 liter(s)
    Total mash volume

Steps

Temp Time
66 C 45 min
72 C 15 min
78 C 10 min

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Fermentables

14.7 BLG
6.1% ABV
40.4 SRM
Type Name Amount Yield EBC
Grain pale ale Viking Malt 4 kg 61.5% 80 % 6
Grain cookie (bursztynowy) Viking Malt 1 kg 15.4% 72 % 70
Grain caramel sweet - Viking Malt 0.5 kg 7.7% 75 % 75
Grain Carafa® Special I Malt Weyermann® 0.2 kg 3.1% 65 % 900
Grain Carafa® Special III Malt Weyermann® 0.4 kg 6.2% 65 % 1400
Grain płatki jęczmienne 0.4 kg 6.2% 70 % 3
Sum 6.5 kg

Hops

47 IBU

Bitterness ratio 0.78 Very bitter

Use for Name Amount Time Alpha acid
First Wort Iunga (PL) - granulat 40 g 100 min 9.5 %

Yeasts

Name Type Form Amount Laboratory
FM13 Irlandzkie Ciemności Ale Slant 300 ml Fermentum Mobile

Extras

Type Name Amount Use for Time
Water Agent gips 6 g Mash 70 min
Water Agent chlorek wapnia 4 g Mash 70 min
Water Agent kreda 2 g Mash 70 min
Fining Mech irlandzki 2 g Boil 15 min
Other roztwór siarczanu cynku 2 g Boil 0 min

Notes

  • https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=C0R5XQN
    Ca+2 Mg+2 Na+ Cl- SO4-2 HCO
    77.2 0.0 131.0 70.6 116.5 78.773
    Mash pH *: 5.46
    SO42-/Cl- ratio: 1.7 Little Bitter
    Oct 25, 2019, 10:21 AM

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