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Imbir Ale (Szaławiła)

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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
  • 13.6
    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 liter(s)
    Mash size
  • 24 liter(s)
    Total mash volume

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Fermentables

14.7 BLG
6.1% ABV
12.2 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 4.5 kg 75% 80 % 5
Grain Strzegom Monachijski typ II 1 kg 16.7% 79 % 22
Grain Strzegom Karmel 150 0.3 kg 5% 75 % 150
Grain Strzegom Karmel 300 0.2 kg 3.3% 70 % 299
Sum 6 kg

Hops

24 IBU

Bitterness ratio 0.4 Balanced

Use for Name Amount Time Alpha acid
Boil Hallertau 30 g 60 min 4.5 %
Boil Simcoe 15 g 15 min 13.2 %

Yeasts

Name Type Form Amount Laboratory
gęstwa IPA Ale Slant 150 ml własne

Extras

Type Name Amount Use for Time
Spice imbir 150 g Boil 15 min
Spice imbir 100 g Bottling ---

Notes

  • Imbir do butelkowania:
    Wywar z imbiru użyty jako woda do refermentacji
    Jul 12, 2020, 3:39 PM
  • Zacieranie:
    15l wody 65C 60 min
    Mash out 78C 10 min
    Wysładzanie:
    12-18 l do ok 13 blg
    Jul 12, 2020, 3:42 PM

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