PL | EN
Batch size
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50 liter(s)Expected quantity of finished beer
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120 minBoil time
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10 %/hEvaporation rate
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70.2 liter(s)Boil size
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10 %Boil loss
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13.8Pre-boil gravity BLG
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5 %Trub loss
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2 %Dry hopping loss
Mash information
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70.3 %Mash efficiency
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2.7 liter(s) / kgLiquor-to-grist ratio
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48.6 liter(s)Mash size
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66.6 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
70 C | 60 min |
65 C | 60 min |
74 C | 60 min |
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Brewlog is empty
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AMSINCK'S IPA 20L
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Viking Pale Ale malt | 18 kg 100% | 80 % | 5 |
Sum | 18 kg |
Hops
Bitterness ratio 0.73 Bitter
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | East Kent Goldings | 100 g | 60 min | 5.1 % |
Boil | Fuggles | 50 g | 10 min | 4.5 % |
Whirlpool | East Kent Goldings | 50 g | 30 min | 5.1 % |
Boil | Fuggles | 100 g | 60 min | 4.5 % |
Whirlpool | Fuggles | 50 g | 30 min | 4.5 % |
Boil | East Kent Goldings | 50 g | 10 min | 5.1 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
WLP013 - London Ale Yeast | Ale | Slant | 400 ml | White Labs |
Notes
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Zadanie drożdży w 15 C. Fermentacja przez pierwsze 3 dni w temperaturze płynnie rosnącej od 15 do 22 stopni C. Dalsza fermentacja burzliwa aż do osiągnięcia 7 BLG. Potem fermentacja cicha. Opcjonalne chmielenie na zimno EKG 100 g przez 2-3 dni w 16 C.
Dec 22, 2020, 11:46 PM