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Daibeł

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Batch size

  • 23 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 17 %/h
    Evaporation rate
  • 29.6 liter(s)
    Boil size
  • 5 %
    Boil loss
  • 19.3
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 77 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 24.9 liter(s)
    Mash size
  • 33.2 liter(s)
    Total mash volume

Steps

Temp Time
65 C 70 min
78 C 5 min

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Fermentables

22.5 BLG
10.2% ABV
4.4 SRM
Type Name Amount Yield EBC
Grain Pilzneński castel 7 kg 75.3% 81 % 3
Grain Briess - Wheat Malt, White 1 kg 10.8% 85 % 5
Grain Briess - 2 Row Carapils Malt 0.3 kg 3.2% 75 % 3
Sugar sugar 1 kg 10.8% 80 % 0
Sum 9.3 kg

Hops

30 IBU

Bitterness ratio 0.32 Balanced

Use for Name Amount Time Alpha acid
Boil Taurus 25 g 60 min 12 %
Boil Hallertau Blanc 25 g 15 min 11 %
Boil Kent Goldings 10 g 5 min 5.5 %
Dry Hop Amarillo 50 g 2 day(s) 9.5 %
Dry Hop Columbus/Tomahawk/Zeus 50 g 2 day(s) 15.5 %
Dry Hop Citra 50 g 2 day(s) 12 %

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 10 g Boil 15 min

Notes

  • Cukier rozpuścić w 0,5l gorącej wody, wystudzić nie dodać w 2-3 dniu fermentacji burzliwej
    Jan 14, 2021, 9:55 PM

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