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Dyniowe

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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
  • 15
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 18.1 liter(s)
    Mash size
  • 24.2 liter(s)
    Total mash volume

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Fermentables

16.6 BLG
7% ABV
15.3 SRM
Type Name Amount Yield EBC
Grain Strzegom Pale Ale 4.5 kg 68.7% 79 % 6
Grain Biscuit Malt 1 kg 15.3% 79 % 45
Grain Bestmalz Carmel Pils 0.5 kg 7.6% 75 % 5
Grain Strzegom Czekoladowy 1200 0.05 kg 0.8% 68 % 1202
Sugar Candi Sugar, Amber 0.5 kg 7.6% 78.3 % 148
Sum 6.55 kg

Hops

18 IBU

Bitterness ratio 0.26 Balanced

Use for Name Amount Time Alpha acid
Boil Perle 20 g 60 min 7 %
Boil Perle 10 g 5 min 7 %
Boil Puławski 20 g 5 min 8.9 %

Yeasts

Name Type Form Amount Laboratory
Fermentis Safale T-58 Ale Slant 200 ml ---

Extras

Type Name Amount Use for Time
Flavor Dynia pieczona 2500 g Mash 60 min
Spice Pumpkin spice 12 g Boil 5 min

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