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Hoppy Belg x3 citra dry hop

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Batch size

  • 17 liter(s)
    Expected quantity of finished beer
  • 65 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 21.7 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 17.1
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
65 C 45 min
72 C 15 min
78 C 1 min

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Fermentables

23.3 BLG
10.7% ABV
8.7 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 4.5 kg 60% 80 % 5
Grain Strzegom Monachijski typ I 1.5 kg 20% 79 % 16
Grain Abbey Malt Weyermann 0.3 kg 4% 75 % 45
Grain Carabelge 0.3 kg 4% 80 % 30
Sugar Sugar, Table (Sucrose) 0.9 kg 12% 100 % 2
Sum 7.5 kg

Hops

43 IBU

Bitterness ratio 0.44 Balanced

Use for Name Amount Time Alpha acid
Boil Iunga 25 g 50 min 9.5 %
Boil Mosaic 15 g 50 min 10 %
Boil Mosaic 35 g 12 min 10 %
Aroma (end of boil) Cascade 25 g 0 min 6 %
Dry Hop Citra 50 g 3 day(s) 14.2 %

Yeasts

Name Type Form Amount Laboratory
FM26 Belgijskie Pagórki Ale Slant 200 ml Fermentum Mobile

Extras

Type Name Amount Use for Time
Spice Sugar 1000 g Primary 5 day(s)

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