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R#3 (CzteRISdziestolatek)

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Batch size

  • 17 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 15 %/h
    Evaporation rate
  • 19.9 liter(s)
    Boil size
  • 1 %
    Boil loss
  • 25.1
    Pre-boil gravity BLG
  • 1 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 65 %
    Mash efficiency
  • 2.8 liter(s) / kg
    Liquor-to-grist ratio
  • 21.3 liter(s)
    Mash size
  • 28.9 liter(s)
    Total mash volume

Steps

Temp Time
66 C 60 min
66 C 15 min
78 C 5 min

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Fermentables

28.5 BLG
13.8% ABV
57.8 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale Malt 4.4 kg 47.3% 80 % 6
Grain Munich I (Weyermann) 1.7 kg 18.3% 82.23 % 14
Grain Viking Chocolate Light Malt 0.4 kg 4.3% 72 % 400
Grain Viking Chocolate Dark Malt 0.35 kg 3.8% 71 % 1200
Grain BEST Melanoidin (BESTMALZ) 0.3 kg 3.2% 77 % 70
Grain Viking Roasted Barley 0.25 kg 2.7% 70 % 1200
Grain Viking Caramel 600 0.2 kg 2.2% 68 % 600
Liquid Extract Dark Liquid Extract 1.7 kg 18.3% 78 % 35
Sum 9.3 kg

Hops

39 IBU

Bitterness ratio 0.32 Balanced

Use for Name Amount Time Alpha acid
Boil Challenger 45 g 60 min 7.5 %
Aroma (end of boil) First Gold 20 g 30 min 7.5 %
Aroma (end of boil) Lublin (Lubelski) 20 g 20 min 4 %

Yeasts

Name Type Form Amount Laboratory
New World Strong Ale Ale Dry 11 g Mangrove Jack's

Extras

Type Name Amount Use for Time
Other Płatki dębowe Bourbon 50 g Secondary 7 day(s)

Notes

  • Słód Czekoladowy 1200 i Prażony Jęczmień dodajemy w drugim kroku - 66 stopni, 15 minut.
    Na cichą fermentację dodajemy 50g płatków dębowych Bourbon, wcześniej macerujemy je w Bourbonie.
    Także na cichą wrzucić dwie laski wanilii, wcześniej macerujemy je w Bourbonie.
    Aug 29, 2018, 9:08 PM

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