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Wesele Magdy i Damiana

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 27.5 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 12.6
    Pre-boil gravity BLG
  • 15 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
68 C 60 min
72 C 15 min
78 C 10 min

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Fermentables

13.8 BLG
5.7% ABV
6.8 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 4.5 kg 75% 80 % 5
Grain Pszeniczny 0.5 kg 8.3% 85 % 4
Grain Słód Cookie Viking Malt 1 kg 16.7% --- % 40
Sum 6 kg

Hops

20 IBU

Bitterness ratio 0.36 Balanced

Use for Name Amount Time Alpha acid
Boil Motueka 20 g 30 min 7 %
Boil Oktawia 40 g 10 min 7.1 %
Aroma (end of boil) Oktawia 20 g 0 min 7.1 %
Dry Hop Motueka 10 g 7 day(s) 7 %
Dry Hop Vermelho 30 g 7 day(s) 9.1 %
Dry Hop Oktawia 40 g 7 day(s) 7.1 %

Yeasts

Name Type Form Amount Laboratory
Safale BE-134 Ale Dry 11.5 g Fermentis

Extras

Type Name Amount Use for Time
Water Agent Gips piwowarski 5 g Mash ---
Water Agent Gips piwowarski 5 g Mash ---

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