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Test Black IPA SH Amarillo

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 70 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 29 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 15.7
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • 10 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 2.7 liter(s) / kg
    Liquor-to-grist ratio
  • 21.6 liter(s)
    Mash size
  • 29.6 liter(s)
    Total mash volume

Steps

Temp Time
55 C 5 min
66 C 60 min
72 C 10 min
78 C 5 min

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Fermentables

17.5 BLG
7.5% ABV
26.5 SRM
Type Name Amount Yield EBC
Grain Viking Pilsner malt 6.5 kg 81.3% 82 % 4
Grain Simpsons - Golden Naked Oats 0.4 kg 5% 73 % 20
Grain Weyermann - Carapils 0.5 kg 6.3% 78 % 4
Grain Weyermann - Carafa II 0.6 kg 7.5% 70 % 837
Sum 8 kg

Hops

63 IBU

Bitterness ratio 0.87 Very bitter

Use for Name Amount Time Alpha acid
Boil Amarillo 60 g 60 min 9.5 %
Whirlpool Amarillo 90 g 15 min 9.5 %
Dry Hop Amarillo 250 g 2 day(s) 9.5 %

Yeasts

Name Type Form Amount Laboratory
Safale US-05 Ale Slant 100 ml Fermentis

Extras

Type Name Amount Use for Time
Water Agent Gips piwowarski 13 g Mash 60 min
Water Agent Epsom 2 g Mash 60 min
Water Agent Chlorek Wapnia 3 g Mash 60 min
Water Agent Kwas mlekowy 5 g Mash 0 min
Fining Whirfloock 4 g Boil 10 min

Notes

  • Profil Wody(chmielowy): Ca-106.6/Mg-8.6/Na-4/Cl-49.6/SO4-203.8/HCO3-41/
    Kwas mlekowy do korekty pH zacieru do 5.4 i korekty brzeczki nastawnej do 5.1. Dodatek Carafa special II na wygrzew do 78*C (koniec zacierania).
    Fermentacja:
    US-05: Starta w 16*C, po rozpoczęciu fermentacji temp. do 18*C. po 4 dniach temp. podniesiona do 21*C.
    Lutra: Zadanie drożdży 16*C. Fermentacja w temp pokojowej.
    Mar 5, 2023, 4:31 PM

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