PL | EN

  1. Dashboard
  2. Public recipes
  3. apa

apa

0
Print

Batch size

  • 40 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 15 %/h
    Evaporation rate
  • 50.6 liter(s)
    Boil size
  • 5 %
    Boil loss
  • 10.2
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 2.5 liter(s) / kg
    Liquor-to-grist ratio
  • 22.5 liter(s)
    Mash size
  • 31.5 liter(s)
    Total mash volume

Steps

Temp Time
66 C 90 min
78 C 5 min

  • Brewlog is empty

  • No versions avalible

Create your own version

We introduced new Standard account. Check current subscription plans.
Do you know that PRO members receive notifications about fermenting batches? Become a PRO member!

Fermentables

11.9 BLG
4.8% ABV
3.4 SRM
Type Name Amount Yield EBC
Grain Briess - Pilsen Malt 8 kg 88.9% 80.5 % 2
Grain Munich Malt 1 kg 11.1% 80 % 18
Sum 9 kg

Hops

36 IBU

Bitterness ratio 0.75 Very bitter

Use for Name Amount Time Alpha acid
Boil Magnum 28 g 60 min 13.5 %
Boil Centennial 50 g 15 min 9.7 %
Whirlpool Centennial 50 g 20 min 9.7 %

Yeasts

Name Type Form Amount Laboratory
A20 Citrus Ale Slant 300 ml Imperial Yeast

Notes

  • Warka do przetestowania drożdży A20 Citrusy.
    Zamierzam podzielić na pół i jeden fermentor trzymać w piwnicy (19 stopni) i drugi w mieszkaniu (latem około 24 stopni).
    Opis producenta:
    "Citrus cranks out orange and lemon aromas along with some tropical fruit. Use this strain at high temps for big ester production. A wild saccharomyces strain, it will get a bit funky without the worries of a brettanomyces strain.

    Temp: 67-80F, 19-27C // Flocculation: low // Attenuation:74-78%"
    Jun 7, 2017, 8:02 PM

Discussion