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W ryj i pa.

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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
  • 16.6
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 2.7 liter(s) / kg
    Liquor-to-grist ratio
  • 19.6 liter(s)
    Mash size
  • 26.8 liter(s)
    Total mash volume

Steps

Temp Time
53 C 0 min
65 C 20 min
73 C 60 min
76 C 5 min

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Fermentables

18.2 BLG
7.8% ABV
6.4 SRM
Type Name Amount Yield EBC
Grain Weyermann - Acidulated Malt 0.25 kg 3.4% 80 % 3
Grain Weyermann - Bohemian Pilsner Malt 3 kg 41.4% 81 % 4
Grain Munich Malt 2 kg 27.6% 80 % 12
Grain Weyermann - Rye Malt 2 kg 27.6% 85 % 7
Sum 7.25 kg

Hops

76 IBU

Bitterness ratio 1.01 Very bitter

Use for Name Amount Time Alpha acid
Boil Zythos 35 g 45 min 11 %
Boil Falconer`s Flight 55 g 20 min 11 %
Boil Citra 23 g 7 min 12 %
Boil Mosaic 27 g 7 min 10 %
Dry Hop Zythos 18 g 6 day(s) 11 %
Dry Hop Falconer`s Flight 50 g 6 day(s) 11 %
Dry Hop Citra 27 g 6 day(s) 12 %
Dry Hop Simcoe 45 g 6 day(s) 13.2 %

Yeasts

Name Type Form Amount Laboratory
Mangrove Jack's M44 US West Coast Ale Dry 10 g Mangrove Jack's

Notes

  • Przy zacieraniu podgrzewamy wodę do 56*C i zasypuje słodami.
    Temperatura powinna spaść do okło 53*C. Po zasypie podgrzewamy oczywiście do pierwszej przerwy.
    Dec 10, 2016, 1:31 PM

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