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Panipani #4

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Batch size

  • 14 liter(s)
    Expected quantity of finished beer
  • 45 min
    Boil time
  • 12 %/h
    Evaporation rate
  • 16.13 liter(s)
    Boil size
  • 15 %
    Boil loss
  • ---
    Pre-boil gravity BLG
  • 0 %
    Trub loss
  • 3 %
    Dry hopping loss

Mash information

  • 78 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 12 liter(s)
    Mash size
  • 16 liter(s)
    Total mash volume

Steps

Temp Time
66 C 75 min
75 C 10 min

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Fermentables

16.8 BLG
7.1% ABV
8.3 SRM
Type Name Amount Yield EBC
Grain Pilsner (Weyermann) 2 kg 82.23 % 7
Grain Viking Wheat Malt 1 kg 84 % 15
Grain Barley, Flaked 0.6 kg 70 % 7
Grain Oats, Flaked 0.4 kg 80 % 4
Sum 4 kg

Hops

40.2 IBU

Bitterness ratio ---

Use for Name Amount Time Alpha acid
Boil El Dorado 20 g 10 min 11 %
Boil El Dorado 10 g 5 min 11 %
Boil El Dorado 10 g 0 min 11 %
Citra 25 g 60 min 12.5 %
Cascade 25 g 0 min 4.5 %

Yeasts

Name Type Form Amount Laboratory
Wichrowe wzgórza Ale Liquid ml Fermentum Mobile

Extras

Type Name Amount Use for Time
Water Agent Siarczan Magnezu (MgSO4) 5.12 g Mash 60 min
Water Agent Phosphoric Acid 85% 5 g Mash 60 min
Water Agent Chlorek Wapnia 2.66 g Mash 60 min
Water Agent Gips (Calcium Sulfate) 1.52 g Mash 60 min
Water Agent Sól 1.35 g Mash 60 min

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