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  3. HAZY IPA 17 BLG # 104

HAZY IPA 17 BLG # 104

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Batch size

  • 18 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 15 %/h
    Evaporation rate
  • 27.9 liter(s)
    Boil size
  • 15 %
    Boil loss
  • 14.3
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • 10 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 19.3 liter(s)
    Mash size
  • 24.8 liter(s)
    Total mash volume

Steps

Temp Time
65 C 60 min
72 C 10 min
78 C 5 min

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Fermentables

12.6 BLG
5.1% ABV
4 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 3.1 kg 56.4% 80 % 5
Grain Pszeniczny 1.2 kg 21.8% 85 % 4
Grain Płatki pszeniczne 0.4 kg 7.3% 60 % 3
Grain Płatki owsiane 0.5 kg 9.1% 60 % 3
Grain Weyermann - Carapils 0.3 kg 5.5% 78 % 4
Sum 5.5 kg

Hops

44 IBU

Bitterness ratio 0.86 Very bitter

Use for Name Amount Time Alpha acid
Mash IU 02 50 g 15 min 7.6 %
Boil ZU 12 50 g 15 min 9.7 %
Boil IU 02 50 g 15 min 7.6 %
Dry Hop ZU 12 50 g 4 day(s) 9.7 %

Yeasts

Name Type Form Amount Laboratory
Lallemand pomona Ale Dry 11.5 g lallemand

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