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EARL GREY SESSION IPA

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Batch size

  • 10 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 20 %/h
    Evaporation rate
  • 15 liter(s)
    Boil size
  • 15 %
    Boil loss
  • 21.3
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 10 liter(s)
    Mash size
  • 12.8 liter(s)
    Total mash volume

Steps

Temp Time
67 C 60 min
76 C 10 min

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Fermentables

13.1 BLG
5.3% ABV
6 SRM
Type Name Amount Yield EBC
Grain Słód pale ale Viking Malt (Strzegom) 2.5 kg 87.7% --- % 5
Grain Słód monachijski jasny Viking Malt (Strzegom) 0.2 kg 7% --- % 16
Grain Słód karmelowy 100 - Viking Malt (Strzegom) 0.1 kg 3.5% --- % 100
Grain Słód zakwaszający Weyermann® 0.05 kg 1.8% --- % 5
Sum 2.85 kg

Hops

46 IBU

Bitterness ratio 0.87 Very bitter

Use for Name Amount Time Alpha acid
Boil Centennial 10 g 60 min 8.5 %
Boil Centennial 10 g 15 min 8.5 %
Whirlpool Centennial 40 g 20 min 8.5 %
Dry Hop Centennial 40 g 3 day(s) 8.5 %

Yeasts

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

Extras

Type Name Amount Use for Time
Fining Whirlfloc T 1.25 g Boil 5 min
Flavor herbata Earl Grey 30 g Secondary 2 day(s)

Notes

  • chmielenie na whirlpool/hopstand 20 minut od 80°C;
    schłodzenie brzeczki do temp. 15-16°C;
    fermentacja - temperatura piwa w głównej fazie fermentacji 16-17°C, dojrzewanie w temp. 17-18°C;

    na 2 dni przed rozlewem herbata Earl Grey w ilości 3g na litr;

    rozlew - poziom nasycenia 2,0-2,1 vol.;
    refermentacja - 14 dni

    profil wody (ppm): Ca 100-150; Mg 10; SO4 200-400; Cl 50-100; Alk. całk. 0-50; RA -100-0
    Jun 16, 2019, 1:22 PM

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