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Kurde faja - Mate Pai Mu Tan N...

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 70 min
    Boil time
  • 24 %/h
    Evaporation rate
  • 30.1 liter(s)
    Boil size
  • 1.5 %
    Boil loss
  • 11.7
    Pre-boil gravity BLG
  • 8 %
    Trub loss
  • 8 %
    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

Steps

Temp Time
67 C 40 min
72 C 10 min
76 C 10 min

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Fermentables

15 BLG
6.2% ABV
4.5 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 4 kg 66.7% 80 % 5
Grain Viking Wheat Malt 1 kg 16.7% 83 % 5
Grain Płatki owsiane 0.5 kg 8.3% 85 % 3
Grain Płatki pszeniczne 0.5 kg 8.3% 85 % 3
Sum 6 kg

Hops

45 IBU

Bitterness ratio 0.74 Bitter

Use for Name Amount Time Alpha acid
Boil Mosaic 30 g 65 min 13.2 %
Aroma (end of boil) Citra 10 g 15 min 12.1 %
Dry Hop Citra 20 g 5 day(s) 12.1 %
Na burzliwą.
Dry Hop Amarillo 30 g 5 day(s) 7.7 %
Dry Hop Equinox 30 g 3 day(s) 13.6 %

Yeasts

Name Type Form Amount Laboratory
Safale S-04 Ale Slant 300 ml ---
Należy wykonać starter!

Extras

Type Name Amount Use for Time
Herb Pai Mu Tan 50 g Secondary 0 day(s)
Herb Yerba Mate Pajarito 20 g Secondary 0 day(s)

Notes

  • Burzliwa: ~5 dni
    Cicha: ~7 dni
    Refermentacja: 140 g glukozy na 20 l.

    Herbata sucha i Yerba (fusy) zaparzona przez 15 min na 10 h przed rozlewem.
    Aug 21, 2019, 3:27 AM

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