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Dynia 2017

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 25.3 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11.9
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 70 %
    Mash efficiency
  • 3.2 liter(s) / kg
    Liquor-to-grist ratio
  • 16 liter(s)
    Mash size
  • 21 liter(s)
    Total mash volume

Steps

Temp Time
68 C 40 min
72 C 25 min
76 C 5 min

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Fermentables

13.3 BLG
5.5% ABV
8.3 SRM
Type Name Amount Yield EBC
Grain Weyermann - Pale Ale Malt 2 kg 37.7% 85 % 7
Grain Strzegom Wiedeński 2 kg 37.7% 79 % 10
Grain Biscuit Malt 0.5 kg 9.4% 79 % 45
Grain Weyermann - Melanoiden Malt 0.5 kg 9.4% 81 % 53
Sugar cukier 0.3 kg 5.7% 100 % ---
Sum 5.3 kg

Hops

16 IBU

Bitterness ratio 0.3 Balanced

Use for Name Amount Time Alpha acid
Boil Fuggles 30 g 60 min 5 %

Yeasts

Name Type Form Amount Laboratory
t58 Ale Dry 11 g ---

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