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B&M RIS

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 120 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 28.8 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 18.9
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 2.5 liter(s) / kg
    Liquor-to-grist ratio
  • 24.5 liter(s)
    Mash size
  • 34.3 liter(s)
    Total mash volume

Steps

Temp Time
67 C 120 min

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Fermentables

22.5 BLG
10.2% ABV
40.6 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 5 kg 51% 80 % 5
Grain Strzegom Monachijski typ I 1.5 kg 15.3% 79 % 16
Grain Strzegom Pszeniczny 0.4 kg 4.1% 81 % 6
Grain Carafa II 0.4 kg 4.1% 70 % 812
Grain Caraaroma 0.4 kg 4.1% 78 % 400
Grain Płatki owsiane 0.8 kg 8.2% 85 % 3
Grain Carahell 0.5 kg 5.1% 77 % 26
Grain Jęczmień palony 0.2 kg 2% 55 % 985
Grain Briess - Dark Chocolate Malt 0.2 kg 2% 60 % 827
Grain Biscuit Malt 0.4 kg 4.1% 79 % 45
Sum 9.8 kg

Hops

39 IBU

Bitterness ratio 0.41 Balanced

Use for Name Amount Time Alpha acid
Boil Iunga 50 g 60 min 11 %

Yeasts

Name Type Form Amount Laboratory
FM13 Irlandzkie Ciemności Ale Liquid 60 ml Fermentum Mobile

Extras

Type Name Amount Use for Time
Flavor Oak Chips 50 g Secondary 21 day(s)
Spice Wanilia 30 g Secondary 21 day(s)

Notes

  • Zalecana kreda Piwowarska do zacieru w celu uzyska jak najmiekkszej wody eliminując efekty kwaśnej brzeczki w stoucie. Dodatkowy można użyć kwasu fosforowego jeżeli ph jest poniżej 6,0
    Nov 19, 2017, 9:42 PM

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