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Wrocławski Baran - Schops

1
  • 14.5
    Gravity BLG
  • 23
    IBU
  • 6 %
    ABV
  • 15.5
    SRM
  • All Grain
    Type
  • ---
    Style
  • Deyawu PRO
    Brewer
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Batch size

  • 12 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 17.2 liter(s)
    Boil size
  • 15 %
    Boil loss
  • 13.3
    Pre-boil gravity BLG
  • 15 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 50 %
    Mash efficiency
  • 2.5 liter(s) / kg
    Liquor-to-grist ratio
  • 14.5 liter(s)
    Mash size
  • 20.3 liter(s)
    Total mash volume

Steps

Temp Time
70 C 90 min

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Fermentables

14.5 BLG
6% ABV
15.5 SRM
Type Name Amount Yield EBC
Grain Viking Wheat Malt 2 kg 34.5% 83 % 5
Grain Weyermann - Dark Wheat Malt 1.5 kg 25.9% 85 % 14
Grain Strzegom Monachijski typ II 1 kg 17.2% 79 % 22
Grain Karmelowy Pszeniczny Strzegom 0.5 kg 8.6% 79 % 130
Grain Abbey Malt Weyermann 0.5 kg 8.6% 75 % 45
Grain Weyermann - Acidulated Malt 0.3 kg 5.2% 80 % 6
około 3-4 max. 5%
Sum 5.8 kg

Hops

23 IBU

Bitterness ratio 0.39 Balanced

Use for Name Amount Time Alpha acid
Boil Iunga 15 g 60 min 10 %
Gotować- 90-120 min.
Lomik, lubelski, tettnanger

Yeasts

Name Type Form Amount Laboratory
Safale S-04 Ale Dry 11.5 g Fermentis

Notes

  • gotowanie 120min.
    Fermentacja: 17C-18, pod koniec 20



    XVI Wrocławski Konkurs Piw Domowych we Wrocławiu – 12-13 maja lub 19-20 maja 2023
    Mar 15, 2023, 3:08 PM

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