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Ćwierć diabła

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Batch size

  • 40 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 5 %/h
    Evaporation rate
  • 50.4 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 6.8
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 12.6 liter(s)
    Mash size
  • 16.8 liter(s)
    Total mash volume

Steps

Temp Time
72 C 70 min
78 C 5 min

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Fermentables

7.3 BLG
2.8% ABV
7.6 SRM
Type Name Amount Yield EBC
Grain Briess - Pale Ale Malt 1.5 kg 26.3% 80 % 7
Grain Monachijski 1.5 kg 26.3% 80 % 16
Grain Karmelowy ciemny 100-130 EBC 1 kg 17.5% 75 % 115
Grain Briess - 2 Row Carapils Malt 0.5 kg 8.8% 75 % 3
Grain Briess - Wheat Malt, White 0.5 kg 8.8% 85 % 5
Grain Słód owsiany 0.3 kg 5.3% 61 % 5
Grain Oats, Flaked 0.4 kg 7% 80 % 2
Sum 5.7 kg

Hops

12 IBU

Bitterness ratio 0.41 Balanced

Use for Name Amount Time Alpha acid
First Wort Yellow Sub 15 g 80 min 6.4 %
Boil Yellow Sub 10 g 30 min 6.4 %
Boil Yellow Sub 10 g 15 min 6.4 %
Aroma (end of boil) Yellow Sub 15 g 0 min 6.4 %
Dry Hop 1. Yellow Sub 50 g 4 day(s) 6.4 %
Dry Hop 2. Chinook 50 g 4 day(s) 10 %
Dry Hop 3. Taiheke 50 g 4 day(s) 7.6 %

Yeasts

Name Type Form Amount Laboratory
FM26 Belgijskie Pagórki Ale Slant 100 ml Fermentum Mobile

Extras

Type Name Amount Use for Time
Fining Irish Moss 20 g Boil 15 min

Notes

  • Fermentacja burzliwa w 20-22 stopniach przez 10 dni.Po fermentacji burzliwej podzielić warkę na trzy części. i po 50g Yellow sub, Chinook, Taiheke
    Jul 10, 2018, 11:43 PM

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