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Imperial brown ale

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Batch size

  • 15 liter(s)
    Expected quantity of finished beer
  • 100 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 22.8 liter(s)
    Boil size
  • 15 %
    Boil loss
  • 17.5
    Pre-boil gravity BLG
  • 15 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 65 %
    Mash efficiency
  • 1.6 liter(s) / kg
    Liquor-to-grist ratio
  • 13.6 liter(s)
    Mash size
  • 22.1 liter(s)
    Total mash volume

Steps

Temp Time
65 C 30 min
68 C 60 min
72 C 10 min
78 C 5 min

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Fermentables

20.2 BLG
8.9% ABV
20.3 SRM
Type Name Amount Yield EBC
Grain BESTMALZ - Best Heidelberg 3 kg 35.3% 80.5 % 3
Grain Golden ale viking malt 2 kg 23.5% 80 % 12
Grain red active 1 kg 11.8% 78 % 35
Grain Oats, Flaked 1 kg 11.8% 60 % 2
Grain Abbey Malt Weyermann 0.5 kg 5.9% 75 % 45
Grain Fawcett - Crystal 0.5 kg 5.9% 70 % 163
Grain Fawcett - Brown 0.5 kg 5.9% 72 % 188
Na koniec zacierania
Sum 8.5 kg

Hops

36 IBU

Bitterness ratio 0.43 Balanced

Use for Name Amount Time Alpha acid
Boil Iunga 25 g 70 min 12.5 %
Boil East Kent Goldings 25 g 10 min 3.6 %
Aroma (end of boil) East Kent Goldings 25 g 5 min 3.6 %

Yeasts

Name Type Form Amount Laboratory
LalBrew Nottingham Ale Slant 250 ml Lallemand

Extras

Type Name Amount Use for Time
Water Agent chlorek wapnia 6 g Boil 60 min
Water Agent gips 2 g Boil 60 min
Fining Whirlfloc 1 g Boil 5 min
Other Pożywka dla drożdży YEAST GF 1 g Boil 5 min

Notes

  • Brown - Pod koniec zacierania

    Po 2,5ml kwasu do zacierania i wysladzania.

    Temperatura fermentacji: 10-22°C
    optymalna ok. 17°C
    start ~10-15 (1 tydzień)
    Jul 18, 2024, 6:18 PM

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