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Polish Pale Ale Zibi vs 2-20

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 28.6 liter(s)
    Boil size
  • 10 %
    Boil loss
  • ---
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • 10 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 16.5 liter(s)
    Mash size
  • 22 liter(s)
    Total mash volume

Steps

Temp Time
55 C 5 min
66 C 45 min
72 C 10 min
78 C 0 min

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Fermentables

12.4 BLG
5% ABV
3.6 SRM
Type Name Amount Yield EBC
Grain Viking Pilsner malt 4.5 kg 81.8% 82 % 4
Grain Weyermann - Carapils 1 kg 18.2% 78 % 4
Sum 5.5 kg

Hops

36 IBU

Bitterness ratio 0.72 Bitter

Use for Name Amount Time Alpha acid
First Wort Marynka 30 g 60 min 10 %
Aroma (end of boil) Puławski 100 g 1 min 8.9 %
Dry Hop Zibi 30 g 7 day(s) 5 %
Dry Hop 2-20 30 g 7 day(s) 5 %
Dry Hop Zibi 70 g 3 day(s) 5 %
Dry Hop 2-20 70 g 3 day(s) 5 %

Yeasts

Name Type Form Amount Laboratory
Lutra OYL-071 Ale Slant 100 ml Omega

Extras

Type Name Amount Use for Time
Water Agent Kwas mlekowy 80% 0 g Mash 60 min
Water Agent Gips piwoarski 10 g Mash 60 min
Water Agent Chlorek Wapnia 3 g Mash 60 min

Notes

  • Zacieranie: Korekta pH zacieru 5.3-5.4
    Profil wody chmielowy: Ca-97.4/Mg-4/Na-4/Cl-53.5/SO4-158.2/HCO3-41
    Po gotowaniu korekta ph 5.1
    Fermentacja: brzeczka podzielona na 2 fermentory. Do jednego na początek fermentacji 30g Zibi, do drugiego 30g 2-20. Fermentacja w temperaturze pokojowej.
    Oct 29, 2022, 11:17 AM

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