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IP N 08/24/X

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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
  • 18.4
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
52 C 10 min
62 C 30 min
69 C 30 min
75 C 15 min

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Fermentables

20.2 BLG
8.9% ABV
12.6 SRM
Type Name Amount Yield EBC
Grain Strzegom Karmel 150 0.5 kg 6.1% 75 % 150
Grain Viking Malt Smoked Peat 7.7 kg 93.9% 81 % 10
Sum 8.2 kg

Hops

35 IBU

Bitterness ratio 0.42 Balanced

Use for Name Amount Time Alpha acid
Boil Centennial 20 g 15 min 10.5 %
Boil Ella (AUS) 20 g 15 min 14.6 %
Aroma (end of boil) Hallertau Blanc 20 g 5 min 11 %
Aroma (end of boil) Lublin (Lubelski) 5 g 5 min 4 %
Aroma (end of boil) Barbe Rouge 20 g 5 min 6.6 %
Aroma (end of boil) Mistral 20 g 5 min 7.5 %
Aroma (end of boil) Strata 10 g 5 min 13.6 %
Aroma (end of boil) Centennial 10 g 5 min 10.5 %
Aroma (end of boil) Ella (AUS) 10 g 5 min 14.6 %

Yeasts

Name Type Form Amount Laboratory
Safbrew BE-256 Ale Dry 11.5 g Fermentis

Extras

Type Name Amount Use for Time
Water Agent Burak czerwony 1000 g Mash 30 min
Herb Hibiskus 10 g Boil 10 min

Notes

  • 20l->2.8CO2->140g glukozy, przygotować jako syrop
    Oct 2, 2024, 8:51 PM

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