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Belgijka #4 - Belgijskie Pale...

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 15 %/h
    Evaporation rate
  • 24.6 liter(s)
    Boil size
  • 1 %
    Boil loss
  • 10.5
    Pre-boil gravity BLG
  • 6 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
64 C 30 min
72 C 30 min
78 C 10 min
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Fermentables

11.9 BLG
4.8% ABV
9.3 SRM
Type Name Amount Yield EBC
Grain pale ale Viking Malt 2.5 kg 55.6% 79 % 8
Grain golden ale Viking Malt 1 kg 22.2% 80 % 11
Grain monachijski typ II Viking Malt 0.5 kg 11.1% 78 % 22
Grain pszeniczny karmelowy Viking Malt 0.25 kg 5.6% 70 % 100
Grain karmelowy 100 - Viking Malt 0.25 kg 5.6% 75 % 100
Sum 4.5 kg

Hops

24 IBU

Bitterness ratio 0.5 Bitter

Use for Name Amount Time Alpha acid
Boil Junga (PL) - granulat 15 g 60 min 11 %
Boil Saaz (CZ) - granulat 5 g 20 min 3.78 %
Aroma (end of boil) Saaz (CZ) - granulat 30 g 5 min 3.78 %

Yeasts

Name Type Form Amount Laboratory
FM20 Białe Walonki Wheat Slant 300 ml Fermentum Mobile

Extras

Type Name Amount Use for Time
Fining mech irlandzki 3 g Boil 15 min
Water Agent kwas mlekowy 80% 5 g Mash 70 min
Water Agent chlorek wapnia 2 g Mash 70 min
Water Agent siarczan wapnia 2 g Mash 70 min
Water Agent woda demineralizowana 15000 g Mash 70 min

Notes

  • Profil wody:

    Ca+2 Mg+2 Na+ Cl- SO4-2 HCO Alkalinity Residual

    94.7 6.5 4.5 42.6 52.8 103.2 109.1 37.7

    https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=511S7P4
    May 25, 2018, 11:26 AM

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