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Ginger Belgian Pale Ale

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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
  • 10
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
63 C 30 min
73 C 40 min

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Fermentables

12.1 BLG
8.9 SRM
Type Name Amount Yield EBC
Grain Briess - Pale Ale Malt 3.4 kg 77.3% 80 % 7
Grain Abbey Castle 0.4 kg 9.1% 80 % 45
Grain Monachijski 0.4 kg 9.1% 80 % 16
Grain Melanoiden Malt 0.2 kg 4.5% 80 % 40
Sum 4.4 kg

Hops

32 IBU

Bitterness ratio 0.57 Bitter

Use for Name Amount Time Alpha acid
Boil Saaz (Czech Republic) 45 g 60 min 4.5 %
Boil Styrian Golding 30 g 15 min 3.6 %

Yeasts

Name Type Form Amount Laboratory
Fermentis T-58 Ale Dry 11.5 g ---

Extras

Type Name Amount Use for Time
Spice Curacao 20 g Boil 15 min
Spice Imbir 130 g Boil 10 min

Notes

  • Imbir obrany ze skorki i starty na tarce. W efekcie dodano okolo 100g
    Gotowany w woreczku muslinowym
    Dec 31, 2016, 6:51 PM

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