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Bularz z Bronxu

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 15 %/h
    Evaporation rate
  • 25.3 liter(s)
    Boil size
  • --- %
    Boil loss
  • ---
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • --- %
    Dry hopping loss

Mash information

  • 65 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 24.7 liter(s)
    Mash size
  • 31.8 liter(s)
    Total mash volume

Steps

Temp Time
62 C 30 min
72 C 30 min
72 C 15 min
76 C 10 min

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Fermentables

16.2 BLG
32.1 SRM
Type Name Amount Yield EBC
Grain Weyermann - Pale Ale Malt 5.5 kg 77.8% 85 % 7
Grain Weyermann - Dark Wheat Malt 0.4 kg 5.7% 70 % 18
Grain Weyermann - Caramunich Malt 0.5 kg 7.1% 70 % 100
Grain Weyermann - Caraaroma 0.15 kg 2.1% 70 % 350
Grain Weyermann - Special W (R) 0.37 kg 5.2% 70 % 300
Grain Weyermann - Carafa I 0.15 kg 2.1% 70 % 800
Sum 7.07 kg

Hops

97 IBU

Bitterness ratio 1.33 Very bitter

Use for Name Amount Time Alpha acid
Boil Columbus/Tomahawk/Zeus 40 g 60 min 16.1 %
Boil Mosaic 20 g 60 min 10 %
Boil Willamette 15 g 15 min 4.5 %
Boil Mosaic 15 g 15 min 10 %
Boil Willamette 20 g 2 min 4.5 %
Boil Mosaic 10 g 2 min 10 %
Dry Hop Willamette 15 g 7 day(s) 4.5 %
Dry Hop Mosaic 35 g 7 day(s) 10 %

Yeasts

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

Notes

  • W ręku magnezja a w sercu chmiel
    Sep 16, 2015, 4:39 PM
  • Po co dźwigasz linę chłopcze
    Lina ciężka że mój Boże
    Jak się w schronie up....
    Lina nie pomoże
    Sep 16, 2015, 4:40 PM

Discussion

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MA
Zacieranie:
1. Podgrzać ok 18l wody do 70°C,
2. Dodać słody jasne i zacierać w 66°C, przerwa 30 minut,
3. Przerwa w 72°C przez 30 minut,
4. Dodać słody ciemne, przerwa 72°C przez 10 minut,
5. Wygrzew w 78°C.
malebranchi    3334 days ago