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Amber ale z Hibiskusem i różą

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 25.3 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 12.4
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
68 C 70 min
10 C 76 min
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Fermentables

13.6 BLG
5.6% ABV
11.8 SRM
Type Name Amount Yield EBC
Grain Strzegom Pale Ale 3 kg 50.8% 79 % 6
Grain Monachijski 1 kg 16.9% 80 % 16
Grain Viking Golden Ale 1 kg 16.9% 80 % 9
Grain Viking Słód Red Ale 0.5 kg 8.5% 75 % 75
Grain viking carmel aromatic 0.4 kg 6.8% 75 % 150
Sum 5.9 kg

Hops

27 IBU

Bitterness ratio 0.49 Balanced

Use for Name Amount Time Alpha acid
Boil Iunga 25 g 30 min 11 %
Boil Chinook 10 g 5 min 13 %
Boil Sorachi Ace 10 g 5 min 10 %
Aroma (end of boil) Chinook 30 g 0 min 13 %
Aroma (end of boil) Sorachi Ace 30 g 0 min 10 %
Dry Hop Chinook 40 g 3 day(s) 13 %
Dry Hop Sorachi Ace 40 g 3 day(s) 10 %

Yeasts

Name Type Form Amount Laboratory
Danstar - Nottingham Ale Dry 11 g Danstar

Extras

Type Name Amount Use for Time
Herb Hibiscus 40 g Boil 5 min
Herb Różany earl gray 50 g Secondary 5 day(s)
Herb Hibiscus 50 g Secondary 5 day(s)

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