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Wee-Heavy (K)

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Batch size

  • 13 liter(s)
    Expected quantity of finished beer
  • 90 min
    Boil time
  • 15 %/h
    Evaporation rate
  • 19.1 liter(s)
    Boil size
  • 15 %
    Boil loss
  • 20.9
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 70 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 22.5 liter(s)
    Mash size
  • 30 liter(s)
    Total mash volume

Steps

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

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Fermentables

25.3 BLG
11.8% ABV
23.3 SRM
Type Name Amount Yield EBC
Grain Simpsons - Maris Otter 6 kg 80% 81 % 6
Grain Weyermann - Caraaroma 0.2 kg 2.7% 78 % 400
Grain Słód Caramunich Typ II Weyermann 0.4 kg 5.3% 73 % 120
Grain Weyermann - Carahell 0.2 kg 2.7% 77 % 26
Grain Strzegom Czekoladowy jasny 0.2 kg 2.7% 68 % 400
Grain Monachijski Ciemny Bestmalz 0.5 kg 6.7% 100 % 28
Sum 7.5 kg

Hops

34 IBU

Bitterness ratio 0.32 Balanced

Use for Name Amount Time Alpha acid
Boil Challenger 50 g 60 min 7 %

Yeasts

Name Type Form Amount Laboratory
Espe Ale Slant 50 ml PRIV

Extras

Type Name Amount Use for Time
Fining Whirlfloc 1.25 g Boil 5 min
Water Agent Sól Epsom 1 g Mash 95 min
Water Agent Chlorek wapnia 2.3 g Mash 95 min
2.3 to przeliczona wartość w ml dla 1 g
Water Agent Kwas fosforowy 75% 3 g Mash 95 min

Notes

  • Woda - 50% demineralizowana + 50% kranowa
    Woda jaka powinna być:
    Calcium (ppm) 50-100
    Magnesium (ppm) 0-30
    Alkalinity as CaCO3 40-120
    Sulfate (ppm) 50-100
    Chloride (ppm) 50-150
    Sodium (ppm) <100
    Residual Alkalinity 0-60


    Po dodaniu soli i wody zdemineralizowanej
    Calcium (ppm) 67
    Magnesium (ppm) 10
    Alkalinity as CaCO3 78
    Sulfate (ppm) 93
    Chloride (ppm) 81
    Sodium (ppm) 26
    Residual Alkalinity 24
    Aug 27, 2020, 3:06 PM

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