PL | EN

  1. Dashboard
  2. Public recipes
  3. Small KVEIK Simcoe APA ;)

Small KVEIK Simcoe APA ;)

0
Print

Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 25.3 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 7.6
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 90 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 8.7 liter(s)
    Mash size
  • 11.6 liter(s)
    Total mash volume

Steps

Temp Time
69 C 60 min

  • Brewlog is empty

  • No versions avalible

Create your own version

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

8.3 BLG
3.2% ABV
2.6 SRM
Type Name Amount Yield EBC
Grain Pilzneński 0.95 kg 32.8% 81 % 4
Grain Viking Pale Ale malt 1.15 kg 39.7% 80 % 5
Grain Płatki pszeniczne 0.5 kg 17.2% 60 % 3
Grain płatki jęczmienne 0.3 kg 10.3% 60 % 4
Sum 2.9 kg

Hops

28 IBU

Bitterness ratio 0.85 Very bitter

Use for Name Amount Time Alpha acid
Boil Simcoe 13 g 55 min 11.3 %
Aroma (end of boil) Simcoe 20 g 4 min 11.3 %
Whirlpool Simcoe 26 g 7 min 11.3 %
Dry Hop Simcoe 38 g 1 day(s) 11.3 %

Yeasts

Name Type Form Amount Laboratory
Lallemand - LalBrew Voss Kveik Ale Slant 225 ml Lallemand

Notes

  • Woda Auchan 5 litrowa
    https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=HR0X1XC

    WARZENIE: 23.08.2022
    9 litrów wody (modyfikacja kwasem mlekowym)
    Zacieranie 69-67 stopni przez 60 min

    Brzeczka przednia = ok 7.5 BLG - ok 25 litrów

    Chmielenie Whirlpool: 85-80 stopni - ok 7minut - mieszanie łychą
    Brzeczka nastawa = 8.5 BLG - 19 litrów

    Drożdże: 3dniowa gęstwa Voss Kveik Lallemand = ok 225 gram
    Temperatura 27 stopni

    26.08.2022 = 3,4 B:G
    27.08.2022 = 3,4 BLG + na zimno 38 gram Simcoe
    28.08.2022 = 3.4 BLG - butelkowanie (na 2,3 vol) 116g cukru w 400 ml wody
    Aug 23, 2022, 12:50 AM

Discussion