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PL | EN

Brewlog

#101 - Dagome iudex 1.0
July 4, 2020

FINISHED

Status
1636 days ago

Brewday
1636 days ago

Fermentation start date
1621 days ago

Secondary
---

Dry hops date
1621 days ago

Priming

Updated 1622 days ago

Mash and boil

76.5 %

Actual mash efficiency
12

Pre-boil gravity BLG
15.5

Original gravity BLG
63

Batch IBU

Fermentation

22 liter(s)

Primary size
4 liter(s)

Boil loss
4

Post-primary gravity BLG
4

Final gravity BLG
6.5 %

ABV
75.2 %

Attenuation

Priming

22 liter(s)

Priming size
292

Calories per 12oz
Re-fermentation

Carbonation type
2.15

Volumes of CO2
Corn sugar

Priming sugar
129.3 g

Priming sugar amount
22 C

Priming beer temp

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Dagome iudex 1.0

16.8

Gravity BLG
61

IBU
10.8

SRM
All Grain

Type
American IPA

Style

Print

Batch size

22 liter(s)

Expected quantity of finished beer
60 min

Boil time
7 %/h

Evaporation rate
27 liter(s)

Boil size
10 %

Boil loss
15.9

Pre-boil gravity BLG
4.5 %

Trub loss
0 %

Dry hopping loss

Mash information

80 %

Mash efficiency
3 liter(s) / kg

Liquor-to-grist ratio
21 liter(s)

Mash size
28 liter(s)

Total mash volume

Steps

Temp	Time
68 C	60 min
72 C	15 min
80 C	1 min

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Fermentables

16.8 BLG

7.1% ABV

10.8 SRM

Type	Name	Amount	Yield	EBC
Grain	Weyermann - Pale Ale	4 kg 57.1%	80 %	7
Grain	Weyermann - Monachijski II	1 kg 14.3%	80 %	23
Grain	Płatki jęczmienne	1 kg 14.3%	80 %	3
Grain	Weyermann - Carawheat	0.5 kg 7.1%	80 %	97
Grain	Weyermann - Zakwaszający	0.3 kg 4.3%	80 %	5
Grain	Weyermann - Caramunich 3	0.2 kg 2.9%	80 %	150
Temperatura 68°C podczas pierwszej przerwy zacierania jest wielkością wyjściową, której nie podtrzymuje przez 60 minut tylko swobodnie pozwalam opaść do tak mniej więcej 64°C. Mieszam zacier w 30 minucie.
	Sum	7 kg

Hops

61 IBU

Bitterness ratio 0.88 Very bitter

Use for	Name	Amount	Time	Alpha acid
Boil	Magnum (2019 - PL)	25 g	60 min	10.5 %
Boil	Magnum (2019 - PL)	25 g	30 min	10.5 %
Boil	Lubelski (2019 - PL)	50 g	20 min	5.3 %
Boil	Lubelski (2019 - PL)	50 g	10 min	5.3 %

Yeasts

Name	Type	Form	Amount	Laboratory
Safale US-05	Ale	Dry	11.5 g	Fermentis
Starter 1L wody + 80g jasnego ekstraktu słodowego suchego Bruntal na 24h. Fermentacja 2 tygodnie w 17°C .

Extras

Type	Name	Amount	Use for	Time
Other	Woda do wysładzania	16000 g	Mash	76 min
ml nie gramy woda olsztyńska 7,8 pH (Nagórki) + 3 ml kwasu fosforowego 6,0 pH
Other	Woda do zacierania	21000 g	Mash	76 min
ml nie gramy woda olsztyńska 7,8 pH (Nagórki) + 3 ml kwasu fosforowego 6,8 pH
Fining	Whirlfloc T	2.5 g	Boil	5 min
Cała tabletka
Other	Kwas askorbinowy	4 g	Bottling	0 min
Rozpuszczone w 100ml zimnej wcześniej przegotowanej ostudzonej wody wody.

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