PL | EN

  1. Dashboard
  2. Public recipes
  3. MICRO IPA 2

MICRO IPA 2

0
Print

Batch size

  • 22 liter(s)
    Expected quantity of finished beer
  • 40 min
    Boil time
  • 15 %/h
    Evaporation rate
  • 28.1 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 7.6
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 1 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 11.3 liter(s)
    Mash size
  • 15 liter(s)
    Total mash volume

Steps

Temp Time
52 C 5 min
67 C 15 min
72 C 50 min
76 C 5 min

  • Brewlog is empty

  • No versions avalible

Create your own version

We introduced new Standard account. Check current subscription plans.
Do you know that PRO members can modify recipe for a single batch? Become a PRO member!

Fermentables

8.3 BLG
3.2% ABV
2.8 SRM
Type Name Amount Yield EBC
Grain Weyermann -Eraclea 1.9 kg 50.7% 81 % 4
Grain Weyermann - Carapils 0.55 kg 14.7% 75 % 4
Grain Płatki pszeniczne 0.55 kg 14.7% 70 % 3
Grain Płatki owsiane 0.55 kg 14.7% 70 % 3
Grain Weyermann - Żytni 0.2 kg 5.3% 80 % 6
Sum 3.75 kg

Hops

16 IBU

Bitterness ratio 0.48 Balanced

Use for Name Amount Time Alpha acid
Boil Citra (USA) 10 g 40 min 12.1 %
Aroma (end of boil) Citra (USA) 60 g 1 min 12.1 %
Dry Hop Strata (USA) 20 g 8 day(s) 14.5 %
Po 48h od zadania drożdży.
Dry Hop Talus (USA) 20 g 3 day(s) 7.4 %
Po 48h od zadania drożdży.
Dry Hop Citra (USA) 20 g --- 13.6 %
Po 48h od zadania drożdży.
Dry Hop Strata (USA) 40 g 3 day(s) 14.5 %
2dni+3dni CC
Dry Hop Talus (USA) 40 g --- 7.4 %
2dni+3dni CC
Dry Hop Citra (USA) 40 g --- 13.6 %
2dni+3dni CC

Yeasts

Name Type Form Amount Laboratory
Lallemand-LalBrew London Ale Dry 11 g ---
FERMENTACJA 4 DNI 18--20°C BEZ CIŚNIENIA,POTEM 22°C- 12 PSI

Extras

Type Name Amount Use for Time
Water Agent witamina C 3 g Bottling ---
Other łuska ryżowa 150 g Mash 10 min

Notes

  • Woda RO modyfikowana do wartości w PPM
    Ca-75
    Mg-5
    Na-10
    Cl-75
    S04-150
    HCO3-0
    Jul 19, 2024, 10:56 PM

Discussion