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Zappanbrat

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Batch size

  • 13 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 15 %/h
    Evaporation rate
  • 18.7 liter(s)
    Boil size
  • 10 %
    Boil loss
  • ---
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 10 %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 12 liter(s)
    Mash size
  • 16 liter(s)
    Total mash volume

Steps

Temp Time
65 C 50 min
78 C 10 min

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Fermentables

15.7 BLG
6.6% ABV
4.9 SRM
Type Name Amount Yield EBC
Grain Weyermann - Pale Ale Malt 2.5 kg 62.5% 85 % 7
Grain Pilzneński 1 kg 25% 81 % 4
Grain Słód pszeniczny jasny Viking 0.5 kg 12.5% 82 % 4
Sum 4 kg

Hops

40 IBU

Bitterness ratio 0.62 Bitter

Use for Name Amount Time Alpha acid
Boil Waimea 15 g 15 min 14.3 %
Boil Zappa 15 g 15 min 10 %
Boil Strata 15 g 15 min 15.1 %
Aroma (end of boil) Waimea 30 g 0 min 14.3 %
Aroma (end of boil) Zappa 15 g 0 min 10 %
Aroma (end of boil) Strata 15 g 0 min 15.1 %
Whirlpool Waimea 67 g 0 min 14.3 %
Whirlpool Zappa 20 g 0 min 10 %
Whirlpool Strata 20 g 0 min 15.1 %

Yeasts

Name Type Form Amount Laboratory
Omega Yeast OYL-091 Hornindal Kveik Ale Liquid 100 ml Omega Yeast

Extras

Type Name Amount Use for Time
Fining Whirlfloc T 10 g Boil 10 min
Water Agent Gips Piwowarski 10 g Mash 60 min

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