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Kaffir White IPA

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Batch size

  • 45 liter(s)
    Expected quantity of finished beer
  • 65 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 58.9 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 10.5
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 3 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3.8 liter(s) / kg
    Liquor-to-grist ratio
  • 49 liter(s)
    Mash size
  • 61.9 liter(s)
    Total mash volume

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Fermentables

14 BLG
5.8% ABV
4.4 SRM
Type Name Amount Yield EBC
Grain Weyermann - Pilsner Malt 8.9 kg 69% 81 % 5
Grain Weyermann pszeniczny jasny 2.2 kg 17.1% 80 % 6
Grain Pszenica niesłodowana 1.2 kg 9.3% 75 % 3
Grain Płatki owsiane 0.6 kg 4.7% 85 % 3
Sum 12.9 kg

Hops

37 IBU

Bitterness ratio 0.65 Bitter

Use for Name Amount Time Alpha acid
Boil Chinook 15 g 60 min 13 %
Boil Citra 64 g 15 min 12 %
Boil Amarillo 75 g 10 min 9.5 %
Dry Hop Centennial 86 g 6 day(s) 10.5 %
Dry Hop Galaxy 64 g 6 day(s) 15 %
Dry Hop Amarillo 43 g 6 day(s) 9.5 %

Extras

Type Name Amount Use for Time
Flavor Kaffir 32 g Boil 10 min
Spice Kardamon 8 g Boil 10 min
Flavor Skórki gorzkiej pomarańczy 43 g Boil 10 min
Water Agent Kaffir 10.5 g Bottling ---

Notes

  • Pszenicę skleikować:
    Wsypać do 5l wody, gotować 5min.
    Dodać do 10l wody do zacierania
    Podnieść temperaturę do 68 st. C

    Fermentacja burzliwa w 20 st. C. (10 -14dni)

    Na cichą fermentację (7 dni) dodać:
    Amarillo 20g
    Centennial 40g
    Galaxy 30g

    Butelkowanie

    5 g Kaffiru zalać 200ml wody, zagotować, odstawić pod przykryciem na 10min, ostudzić, dodać do piwa.

    Refermentacja - 7g glukozy na 1l piwa
    Mar 24, 2021, 3:33 PM

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