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New England IPA

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Batch size

  • 22 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 20 %/h
    Evaporation rate
  • 29.8 liter(s)
    Boil size
  • 5 %
    Boil loss
  • 12.1
    Pre-boil gravity BLG
  • 2.5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 85 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 19.3 liter(s)
    Mash size
  • 24.8 liter(s)
    Total mash volume

Steps

Temp Time
69 C 60 min
76 C 5 min
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Fermentables

14.5 BLG
6% ABV
3.7 SRM
Type Name Amount Yield EBC
Grain Pilzneński 4 kg 72.7% 81 % 4
Grain Barley, Flaked 0.5 kg 9.1% 70 % 4
Grain Płatki pszeniczne 0.5 kg 9.1% 85 % 3
Grain Płatki owsiane 0.5 kg 9.1% 85 % 3
Sum 5.5 kg

Hops

29 IBU

Bitterness ratio 0.49 Balanced

Use for Name Amount Time Alpha acid
First Wort Iunga 25 g 60 min 11 %
Whirlpool Citra 30 g 0 min 12 %
Whirlpool Amarillo 30 g 0 min 9.5 %
Whirlpool Centennial 30 g 0 min 10.5 %
Whirlpool Sabro 30 g 0 min 15 %
Dry Hop Citra 15 g 4 day(s) 12 %
Dry Hop Citra 35 g 2 day(s) 12 %
Dry Hop Amarillo 70 g 2 day(s) 9.5 %
Dry Hop Centennial 70 g 2 day(s) 10.5 %
Dry Hop Sabro 50 g 2 day(s) 15 %

Yeasts

Name Type Form Amount Laboratory
WLP095 Ale Slant 250 ml ---

Notes

  • Po gotowaniu schłodzić do 80 stopni i podzielić na dwie wersje. Jedną chmielić na hopstand Citra + Amarillo (po drugiej), drugą Centennial + Sabro (15 minut). Po hopstandzie schłodzić obie wersje do około 17 stopni. Wersję Citra + Amarillo chmielić 15 g Citry w 2 dniu burzliwej. Cała reszta na cichą. Dodawać witaminę C na cichą i na rozlew.
    Jun 20, 2019, 5:04 PM

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