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IPA 2

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Batch size

  • 25 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 31.7 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11.9
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
64 C 60 min

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Fermentables

13.1 BLG
5.3% ABV
6.4 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 6 kg 90.9% 80 % 5
Grain Słód Caramunich Typ II Weyermann 0.3 kg 4.5% 73 % 120
Grain Weyermann - Carapils 0.3 kg 4.5% 78 % 4
Sum 6.6 kg

Hops

36 IBU

Bitterness ratio 0.68 Bitter

Use for Name Amount Time Alpha acid
Boil ADHA 527 USA 20 g 60 min 13.4 %
Aroma (end of boil) ADHA 527 USA 30 g 10 min 13.4 %
Dry Hop TNT - DE Zbiór 2015 50 g 5 day(s) 12.9 %
Dry Hop Eureka! - USA Zbiór 2017 50 g 5 day(s) 18 %

Yeasts

Name Type Form Amount Laboratory
Starter Brettanomyces Troix Vrai 1L Ale Slant 1000 ml YeastBay
Safale US-05 Ale Dry 11 g Fermentis

Extras

Type Name Amount Use for Time
Spice Grapefruit 2 sztuki/skórki 70 g Boil 10 min
Other Pozywka dla drozdzy 5 g Boil 10 min

Notes

  • Brzeczke rozlac do dwoch fermentatorow 12l.
    1. 1 saszetka Safale US-05.
    Na 1,5 dnia(5 litrów w osobnym fermentorze) skórki z grejpfruta namoczone w wódce.
    Butelkowanie tych 5l 23.11.

    Na zimno:
    Wraz z chmieleniem na zimno skorki z 3 grejpfrutow namoczony w ekstrakcie z cytrosow. add the zest to primary (or secondary) and add the tincture at bottling time.


    2. Starter z fiolki z gestwy Brettanomyces Troix Vrai - 1l - dwuetapowy - 250ml 5 dni, 1l 5 dni.
    15.11.18 - BLG Wild Ale 0,9 BLG - hydrometrem
    8.12 - blg po korekcie refraktometru 2,5 ...
    Wyszlo 25 litrow 14 blg . 2 litry na starter nastepny.
    20 g platkow po sherry gotowanych 5 minut dodano na okolo 2 tyg.
    Nov 3, 2018, 6:07 PM

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