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#64 Forest Citrus Ale

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Batch size

  • 16.5 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 21.8 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 13.1
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 15 liter(s)
    Mash size
  • 20 liter(s)
    Total mash volume

Steps

Temp Time
68 C 40 min
72 C 20 min
78 C 5 min

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Fermentables

14.3 BLG
7 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 2.2 kg 44% 80 % 5
Grain Strzegom Monachijski typ II 2.2 kg 44% 79 % 18
Grain Weyermann - Carapils 0.3 kg 6% 78 % 4
Grain Strzegom Pszeniczny 0.3 kg 6% 81 % 5
Sum 5 kg

Hops

31 IBU

Bitterness ratio 0.53 Bitter

Use for Name Amount Time Alpha acid
Boil Marynka 13 g 60 min 8.4 %
Boil Chinook 15 g 30 min 13 %
Whirlpool Chinook 35 g 0 min 13 %

Yeasts

Name Type Form Amount Laboratory
Safale S-04 Ale Dry 11.5 g Safale

Extras

Type Name Amount Use for Time
Other Skórka pomarańczy 30 g Secondary 5 day(s)
Other Skórka cytryny 30 g Secondary 5 day(s)
Other Gałęzie świerku 120 g Boil 15 min

Notes

  • 08.04
    Piwo o charakterze słodowym.
    1/3 zrywki świerku.
    skórka z 3 pomarańczy i 2 cytryn na cichą. moczona wcześniej w wódce
    Fermentacja 15-20 stopni. 26.04 na cichą. Pomiar 4,5 blg. Dodatek skórek z 2 limonek i 2 pomarańczy. Jest bardzo dobrze ale brakuje pełni.
    Mar 31, 2017, 5:58 PM

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