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Na Brawurowe

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Batch size

  • 51 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 64.5 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 70 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 45.5 liter(s)
    Mash size
  • 58.5 liter(s)
    Total mash volume

Steps

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

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Fermentables

13.1 BLG
6.4 SRM
Type Name Amount Yield EBC
Grain Strzegom Pale Ale 8 kg 61.5% --- % 6
Grain Słód pszeniczny Bestmalz 3 kg 23.1% 82 % 5
Grain Weyermann - Carapils 2 kg 15.4% 78 % 30
Sum 13 kg

Hops

40 IBU

Bitterness ratio 0.75 Very bitter

Use for Name Amount Time Alpha acid
Boil Magnum 25 g 45 min 13.5 %
Boil Magnum 25 g 30 min 13.5 %
Boil Magnum 25 g 15 min 13.5 %
Boil Magnum 25 g 10 min 13.5 %
Dry Hop Citra 50 g 4 day(s) 12 %
Dry Hop Sorachi Ace 50 g 4 day(s) 10 %
Dry Hop Nelson Sauvin 50 g 4 day(s) 11 %

Yeasts

Name Type Form Amount Laboratory
Safale US-05 Ale Dry 35 g Fermentis

Extras

Type Name Amount Use for Time
Flavor Anyż gwiaździsty 10 g Boil 5 min
Flavor Zest z pomarańczy 45 g Secondary 7 day(s)

Notes

  • Zest z pomarańczy: dawka 20g/20l piwa do fermentacji cichej. Przyrządzić wywar z odpowiedniej ilości skórki i po schłodzeniu dodać do fermentatora. LUB ZALAĆ WCZEŚNIEJ SPIRYTUSEM,

    Anyż gwiaździsty: dawka 5g/20l piwa pod koniec gotowania.
    Mar 11, 2017, 2:10 PM

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