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QAPA #2

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Batch size

  • 12 liter(s)
    Expected quantity of finished beer
  • 45 min
    Boil time
  • 12 %/h
    Evaporation rate
  • 15.5 liter(s)
    Boil size
  • 15 %
    Boil loss
  • ---
    Pre-boil gravity BLG
  • 0 %
    Trub loss
  • 3 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
66 C 75 min
75 C 10 min

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Fermentables

10.7 BLG
5 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale Malt 2.3 kg 86.8% 80 % 7
Grain Pszeniczny 0.25 kg 9.4% 77.09 % 3
Grain CHÂTEAU ABBEY® 0.1 kg 3.8% 78 % 58
Sum 2.65 kg

Hops

52 IBU

Bitterness ratio 1.21 Very bitter

Use for Name Amount Time Alpha acid
Boil Simcoe 12 g 45 min 13 %
Boil Mosaic (HBC 369) 10 g 15 min 12.25 %
Boil Citra 10 g 10 min 12 %
Boil Simcoe 10 g 5 min 13 %
Boil Citra 10 g 0 min 12 %
Boil Mosaic (HBC 369) 10 g 0 min 12.25 %

Yeasts

Name Type Form Amount Laboratory
f-602 Ale Slant 150 ml fermentum mobile

Extras

Type Name Amount Use for Time
Water Agent Gips (Calcium Sulfate) 5.27 g Mash 60 min
Water Agent Siarczan Magnezu (MgSO4) 4.69 g Mash 60 min
Water Agent Chlorek Wapnia 2.88 g Mash 60 min
Water Agent Phosphoric Acid 85% 2.2 g Mash 60 min
Water Agent Sól 1.24 g Mash 60 min

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