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7# - Christmas Ale

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Batch size

  • 37.5 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 47.4 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 18
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 2.35 liter(s) / kg
    Liquor-to-grist ratio
  • 34.1 liter(s)
    Mash size
  • 48.6 liter(s)
    Total mash volume

Steps

Temp Time
68 C 60 min
76 C 5 min
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Fermentables

19.8 BLG
8.7% ABV
12.3 SRM
Type Name Amount Yield EBC
Grain Castle Malting - Pilzneński 6-rzędowy 2 kg 13.3% 80 % 5
Grain Strzegom Wiedeński 4 kg 26.6% 79 % 10
Grain Cara Ruby Castle 0.5 kg 3.3% 72 % 49
Grain Fawcett - Pale Crystal 2 kg 13.3% 72.8 % 90
Grain Pilzneński 6 kg 39.8% 81 % 4
Sugar cukier kandyzowany 0.56 kg 3.7% --- % ---
Sum 15.06 kg

Hops

24 IBU

Bitterness ratio 0.29 Balanced

Use for Name Amount Time Alpha acid
Boil Saaz (Czech Republic) 56 g 60 min 4.5 %
Boil Styrian Golding 56 g 60 min 3.6 %
Boil Styrian Golding 28 g 15 min 3.6 %
Boil Saaz (Czech Republic) 28 g 6 min 4.5 %

Yeasts

Name Type Form Amount Laboratory
Wyeast - 1762 Belgian Abbey II Ale Slant 400 ml Wyeast Labs

Extras

Type Name Amount Use for Time
Spice Anyż - sztuki 30 g Boil 20 min
Spice Imibir świeży - gramy 280 g Boil 10 min
Spice Goździki - sztuki 30 g Boil 10 min
Spice Cynamon - pałki 10 g Boil 10 min

Notes

  • Rozcieńczyć do 19.7

    Zrobić próbę jodową po 60 minutach, bo jest mało wody w garze (za duży przepis).

    Christmas Beer Recipe

    Na podstawie:
    https://brewness.com/pl/recipe/6-bipa-na-podstawie-make-your-best-belgian-ipa/view

    Nie podali jak fermentować, więc w połowie zakresu 21 st. przez 10 - 12 dni i wtedy cold crash.
    Nov 5, 2021, 1:01 PM

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