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Waiter Goes Nuts

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 75 min
    Boil time
  • 8 %/h
    Evaporation rate
  • 26.8 liter(s)
    Boil size
  • 12 %
    Boil loss
  • 14.3
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
68 C 75 min
78 C 10 min

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Fermentables

15.7 BLG
6.6% ABV
28 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 3.8 kg 58.5% 80 % 5
Grain Monachijski 1.2 kg 18.5% 80 % 16
Grain Strzegom Czekoladowy ciemny 0.25 kg 3.8% 68 % 1200
Grain Strzegom Czekoladowy jasny 0.25 kg 3.8% 68 % 400
Grain Carafa Special Typ II 0.1 kg 1.5% 68 % 1100
Grain Płatki owsiane 0.4 kg 6.2% 60 % 3
Sugar Laktoza 0.5 kg 7.7% 100 % 1
Sum 6.5 kg

Hops

31 IBU

Bitterness ratio 0.48 Balanced

Use for Name Amount Time Alpha acid
Boil Chinook 20 g 60 min 12.1 %
Boil Chinook 10 g 30 min 12.1 %

Yeasts

Name Type Form Amount Laboratory
Safale US-05 Ale Slant 130 ml Fermentis

Extras

Type Name Amount Use for Time
Other Laktoza 500 g Boil 15 min
Flavor Orzechy ziemne prażone niesolone 650 g Secondary 7 day(s)
Other Ekstrakt waniliowy 60 g Secondary 7 day(s)
Flavor Sól morksa 12 g Secondary 7 day(s)
Other Syrop Klonowy Black Rose 150 g Bottling ---
Other Pożywka drożdzowa Fermanits SpringFerm BR-2 2 g Boil 10 min

Notes

  • Dorzucony słód Carafa Special Typ III - dorzucamy na 10min w 78*c

    Orzeszki wylądowały na blasze wyłożonej papierem do pieczenia i wjechały na 20 minut do piekarnika rozgrzanego do 180°C. Z kolei sól została najpierw rozpuszczona w odrobinie wrzątku.

    150g syropu klonowego Black Rose
    Nov 14, 2021, 10:07 PM

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