PL | EN

  1. Dashboard
  2. Public recipes
  3. A1

A1

0
  • 13.3
    Gravity BLG
  • 55
    IBU
  • 5.5 %
    ABV
  • 11.2
    SRM
  • All Grain
    Type
  • Belgian IPA
    Style
  • Zmora
    Brewer
Print

Batch size

  • 25 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 35.8 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 12.1
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • 10 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
63 C 18 min
73 C 30 min
79 C 10 min
100 C 60 min

  • Brewlog is empty

  • No versions avalible

Create your own version

We introduced new Standard account. Check current subscription plans.
Do you know that PRO members can modify recipe for a single batch? Become a PRO member!

Fermentables

13.3 BLG
5.5% ABV
11.2 SRM
Type Name Amount Yield EBC
Grain Pilzneński 5 kg 66.7% 81 % 4
Grain Weyermann - Melanoiden Malt 1 kg 13.3% 81 % 70
Grain Monachijski typ II 20-25 EBC Weyermann 1 kg 13.3% 80 % 20
Grain Weyermann Caramunich 3 0.5 kg 6.7% 76 % 150
Sum 7.5 kg

Hops

55 IBU

Bitterness ratio 1.02 Very bitter

Use for Name Amount Time Alpha acid
Boil Marynka 50 g 40 min 9.5 %
Aroma (end of boil) Citra 25 g 15 min 12.4 %
Aroma (end of boil) Summit 10 g 15 min 13.1 %
Aroma (end of boil) Lublin (Lubelski) 50 g 15 min 3.8 %
Dry Hop Lublin (Lubelski) 50 g 5 day(s) 3.8 %
Dry Hop Summit 40 g 5 day(s) 13.1 %
Dry Hop Citra 25 g 7 day(s) 12.4 %

Yeasts

Name Type Form Amount Laboratory
Safale US-05 Ale Dry 11.5 g Fermentis

Extras

Type Name Amount Use for Time
Fining mech irlandzki 7 g Boil 60 min
Other Żelatyna 6 g Secondary 4 day(s)

Notes

  • Cold rush 2 dni 2stC.

    5 gram żelatyny na 20 l.

    witamina c

    Dodajemy go tuż przed butelkowaniem, w ilości 10g/100L (ilość kwasu askorbinowego należy podzielić proporcjonalnie do ilości wina). Dodatek ten pozwala na obniżenie dawki pirosiarczynu potasu o 1/3 do ½. Kwas askorbinowy pozwala na stabilizację aromatu i koloru piwa.
    Jan 31, 2023, 5:27 PM

Discussion