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BLACK IPA/CDA #29

0
  • 16.4
    Gravity BLG
  • 89
    IBU
  • ---
    ABV
  • 35.5
    SRM
  • All Grain
    Type
  • Black IPA
    Style
  • Pietro
    Brewer
Print

Batch size

  • 21.5 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 26.3 liter(s)
    Boil size
  • 5 %
    Boil loss
  • 14.3
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 1 %
    Dry hopping loss

Mash information

  • 76.1 %
    Mash efficiency
  • 3.3 liter(s) / kg
    Liquor-to-grist ratio
  • 21.4 liter(s)
    Mash size
  • 27.8 liter(s)
    Total mash volume

Steps

Temp Time
66 C 60 min
72 C 5 min
78 C 5 min
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Fermentables

16.4 BLG
35.5 SRM
Type Name Amount Yield EBC
Grain Bestmalz - pilzneński 4 kg 61.8% 80.5 % 4
Grain Bruntal - pilzneński 1.37 kg 21.2% 81 % 4
Grain Bruntal - pale ale 0.2 kg 3.1% 79 % 6.5
Grain Weyermann - Carahell 0.25 kg 3.9% 77 % 26
Grain Chateau - Biscuit Malt 0.2 kg 3.1% 79 % 45
Grain Chateau - Crystal 0.1 kg 1.5% 78 % 150
Grain Weyermann - Carafa II Special 0.35 kg 5.4% 65 % 1150
Sum 6.47 kg

Hops

89 IBU

Bitterness ratio 1.19 Very bitter

Use for Name Amount Time Alpha acid
Boil Centennial 30 g 60 min 8.5 %
Boil Chinook 10 g 60 min 12.4 %
Boil Chinook 30 g 20 min 11.2 %
Boil Citra 20 g 20 min 13.5 %
Aroma (end of boil) Cascade 11 g 7 min 5.9 %
Aroma (end of boil) Styrian Golding 25 g 7 min 3.9 %
Aroma (end of boil) Centennial 20 g 7 min 8.5 %
Aroma (end of boil) Galaxy 10 g 7 min 14.5 %
Aroma (end of boil) Mosaic 15 g 7 min 11.7 %
Dry Hop Citra 30 g 4 day(s) 12 %
Dry Hop Citra 30 g 4 day(s) 13.5 %
Dry Hop Centennial 7 g 4 day(s) 8.5 %
Dry Hop Styrian Golding 15 g 4 day(s) 3.9 %
Dry Hop Mosaic 11 g 4 day(s) 11.7 %
Dry Hop Galaxy 6 g 4 day(s) 14.5 %

Yeasts

Name Type Form Amount Laboratory
Danstar - Nottingham Ale Slant 230 ml ---

Extras

Type Name Amount Use for Time
Fining irish moss 3 g Boil 7 min
Water Agent Gips 6 g Mash ---
Other fosforan diamonu 3 g Boil 30 min

Notes

  • Carafa II special dodawana przed mash-outem
    Oct 22, 2016, 3:02 PM

Discussion