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IPA FM11 & WY1098

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Batch size

  • 25 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 7 %/h
    Evaporation rate
  • 35.1 liter(s)
    Boil size
  • 16 %
    Boil loss
  • 15.7
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 10 %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 31.2 liter(s)
    Mash size
  • 40.1 liter(s)
    Total mash volume

Steps

Temp Time
62 C 66 min
78 C 1 min

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Fermentables

16.6 BLG
7% ABV
13 SRM
Type Name Amount Yield EBC
Grain Pilzneński 6.7 kg 75.3% 81 % 5
Grain Monachijski 1.2 kg 13.5% 80 % 16
Grain Carmel Aromatic Viking 1 kg 11.2% 80 % 180
Sum 8.9 kg

Hops

62 IBU

Bitterness ratio 0.91 Very bitter

Use for Name Amount Time Alpha acid
Boil Pilgrim UK 80 g 60 min 11.1 %
Boil Pilgrim UK 20 g 5 min 11.1 %
Aroma (end of boil) East Kent Goldings 25 g 1 min 5.1 %
Dry Hop East Kent Goldings 100 g 5 day(s) 5.1 %

Yeasts

Name Type Form Amount Laboratory
FM11 Wichrowe Wzgórza Ale Slant 150 ml Fermentum Mobile
Wyeast - London Ale 1098 Ale Slant 150 ml Wyeast Labs

Extras

Type Name Amount Use for Time
Water Agent Gips piwowarski 40 g Boil 60 min
Water Agent Chlorek wapnia 4 g Boil 60 min
Water Agent Soda oczyszczona 10 g Boil 60 min
Other Pożywka + cynk 2 g Boil 60 min
Fining WhirlflocT 1 g Boil 15 min

Notes

  • Woda z biedry 2.
    Burtonizacja wody do SO-/Cl- ratio: 9+ (ok 8,5)
    Jan 5, 2020, 4:47 PM

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