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#1.2 Hercynit (based on Riverw...

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Batch size

  • 35 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 44.3 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 15.7
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 2.6 liter(s) / kg
    Liquor-to-grist ratio
  • 31.2 liter(s)
    Mash size
  • 43.2 liter(s)
    Total mash volume

Steps

Temp Time
66 C 60 min
77 C 1 min

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Fermentables

17.1 BLG
7.3% ABV
5 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 10 kg 83.3% 80 % 5
Grain Pszeniczny 1 kg 8.3% 85 % 4
Grain Płatki owsiane 1 kg 8.3% 85 % 3
Sum 12 kg

Hops

70 IBU

Bitterness ratio 1 Very bitter

Use for Name Amount Time Alpha acid
Boil Columbus/Tomahawk/Zeus 15 g 60 min 15.5 %
Aroma (end of boil) Amarillo 77 g 5 min 9.5 %
Aroma (end of boil) Citra 77 g 5 min 12 %
Whirlpool Amarillo 77 g 45 min 9.5 %
Whirlpool Citra 77 g 45 min 12 %
Dry Hop Amarillo 150 g 5 day(s) 9.5 %
Dry Hop Citra 150 g 5 day(s) 12 %
Dry Hop Simcoe 50 g 5 day(s) 13.2 %

Yeasts

Name Type Form Amount Laboratory
Mangrove Jack's M44 US West Coast Ale Dry 20 g Mangrove Jack's

Extras

Type Name Amount Use for Time
Fining Whirfloc 2.5 g Boil 15 min

Notes

  • Chmiele na gotowanie wrzucić już do brzeczki w trakcie wysładzania.
    Brzeczkę rozcieńczyć do 14.7 BLG
    Step by Step
    Mill the grains and dough-in with 17.25 quarts (16.3 L) of strike water, for a mash ratio of about 1.25 quarts per pound of grain (2.6 L/kg). Target a mash temperature of 150 °F (66 °C) and hold for 60 minutes. Sparge with 170 °F (77 °C) water. While the runnings are being collected, add your first wort hop addition. Collect approximately 7 gallons (26.4 L) of wort runoff and bring to a boil. The goal is to get 5.5 gallons (21 L) into the fermenter. Add the Irish moss with 15 minutes left in the boil. Add the first charge of Amarillo® and Citra® hops with 5 minutes left in the boil.

    After the 60-minute boil, chill the entire wort down to 185 °F (85 °C) and add the whirlpool/hop stand addition of hops and let the wort rest for 45 minutes with the lid on. Once the whirlpool/hop stand is complete, chill your wort to yeast pitching temperature.

    Pitch your yeast as a 1.5-L yeast starter and ferment at 64–70 °F (18–21 °C). Fermentation should take 10–14 days. Following fermentation, dry hop for five days before bottling or transferring to keg. Prime to 2.3 volumes of CO2.
    Jun 11, 2022, 7:12 PM

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