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RIS BA Konkurs

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Batch size

  • 15 liter(s)
    Expected quantity of finished beer
  • 120 min
    Boil time
  • 15 %/h
    Evaporation rate
  • 24.4 liter(s)
    Boil size
  • 15 %
    Boil loss
  • 22.5
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 2 liter(s) / kg
    Liquor-to-grist ratio
  • 20.6 liter(s)
    Mash size
  • 30.9 liter(s)
    Total mash volume

Steps

Temp Time
55 C 5 min
66 C 60 min
72 C 15 min
78 C 5 min

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Fermentables

28.7 BLG
14% ABV
64.3 SRM
Type Name Amount Yield EBC
Grain Viking Pilsner malt 6.3 kg 61.2% 82 % 4
Grain Płatki owsiane 1.5 kg 14.6% 60 % 3
Grain Special B Castle 0.6 kg 5.8% 70 % 350
Grain Weyermann - Carapils 0.4 kg 3.9% 78 % 4
Grain Carafa II 0.5 kg 4.9% 70 % 812
Grain Weyermann - Chocolate Wheat 1 kg 9.7% 74 % 788
Sum 10.3 kg

Hops

77 IBU

Bitterness ratio 0.63 Bitter

Use for Name Amount Time Alpha acid
First Wort Marynka 100 g 60 min 10 %

Yeasts

Name Type Form Amount Laboratory
Lutra OYL-071 Ale Slant 200 ml Omega

Extras

Type Name Amount Use for Time
Water Agent Kwas mlekowy 0 g Mash 60 min
Water Agent Gips 3 g Mash 60 min
Water Agent Sól kuchenna 1 g Mash 60 min
Water Agent Chlorek wapnia 5 g Mash 60 min
Water Agent Kreda(Redukwas) 17 g Mash 60 min

Notes

  • Słód czekoladowy pszeniczny podzielony na 2 części 0,5kg na początek zacierania, drugie 0,5 na mash out
    Kwas mlekowy tylko do wody do wysładzania.
    Profil wody słodowy:Ca-151.7/Mg-4/Na-13.4/Cl-95.9/SO4-56.8/HCO3-287
    Plan Fermentacji: Start w 20*C 3 dni, póżniej 25*C
    Po fermentacji burzliwej podział na 2 fermentory, 1 z kostką burbon, 2 z kostką Sherry Olorosso
    Nov 2, 2022, 10:18 PM

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