PL | EN
Batch size
-
20 liter(s)Expected quantity of finished beer
-
60 minBoil time
-
12 %/hEvaporation rate
-
29.1 liter(s)Boil size
-
15 %Boil loss
-
14.3Pre-boil gravity BLG
-
5 %Trub loss
-
10 %Dry hopping loss
Mash information
-
70 %Mash efficiency
-
3.5 liter(s) / kgLiquor-to-grist ratio
-
23.4 liter(s)Mash size
-
30.1 liter(s)Total mash volume
Steps
| Temp | Time |
|---|---|
| 55 C | 30 min |
| 62 C | 60 min |
| 72 C | 20 min |
| 78 C | 2 min |
-
StatusBrewed
-
FINISHED
-
KVEIK MILKSHAKE IPA
esen1a created 1336 days ago
We introduced new Standard account. Check current subscription plans.
Do you know that PRO members can add private recipes and batches? Become a PRO member!
Fermentables
| Type | Name | Amount | Yield | EBC |
|---|---|---|---|---|
| Grain | BESTMALZ - Best Pilsen | 3.5 kg 47.3% | 80.5 % | 4 |
| Grain | Owies niesłodowany | 1 kg 13.5% | 85 % | 3 |
| Grain | Abbey Castle | 1 kg 13.5% | 80 % | 45 |
| Grain | Carahell | 1 kg 13.5% | 77 % | 26 |
| Grain | Strzegom Czekoladowy jasny | 0.2 kg 2.7% | 68 % | 400 |
| Sugar | Milk Sugar (Lactose) | 0.7 kg 9.5% | 76.1 % | 0 |
| Sum | 7.4 kg |
Hops
Bitterness ratio 0.95 Very bitter
| Use for | Name | Amount | Time | Alpha acid |
|---|---|---|---|---|
| First Wort | Waimea | 20 g | 60 min | 14.3 % |
| Boil | Waimea | 10 g | 45 min | 14.3 % |
| Aroma (end of boil) | Waimea | 10 g | 30 min | 14.3 % |
| Aroma (end of boil) | Waimea | 20 g | 8 min | 14.3 % |
| Aroma (end of boil) | Waimea | 20 g | 5 min | 14.3 % |
| Aroma (end of boil) | Waimea | 20 g | 2 min | 14.3 % |
Yeasts
| Name | Type | Form | Amount | Laboratory |
|---|---|---|---|---|
| FM53 Voss kveik | Ale | Slant | 100 ml | FM |
Extras
| Type | Name | Amount | Use for | Time |
|---|---|---|---|---|
| Flavor | Laktoza | 700 g | Boil | 15 min |
| Flavor | Jagoda leśna | 1500 g | Secondary | 10 day(s) |
| Na 10l | ||||
| Flavor | Truskawka | 1500 g | Secondary | 10 day(s) |
| Na 10l | ||||
| Flavor | Wanilia | 3 g | Secondary | 10 day(s) |
| Water Agent | Sól Epsom | 4 g | Mash | 112 min |
| Water Agent | Kwas mlekowy | 4 g | Mash | 112 min |
Notes
-
https://pspd.org.pl/wp-content/uploads/Milkshake-IPA_Jan_Gadomski-2.pdf
W 55 stopniach dodać sam owies, pozostały zasyp w następnej przerwie
May 15, 2020, 2:55 PM -
Woda: 50% demineralizowanej + 50% kranówka.
Sól Epsom i kwas do zacierania.
Stosunek Siarczków do Chlorków 2.9:1
Jun 23, 2020, 9:33 PM
Pjana duża , drobno pęcherzykowata .
Barwa czerwona jak sok z buraka, mętna.
W aromacie jagody. W smaku jagoda, karmel i finisz goryczkowy. Jest takie pełne, kremowe.