Hoppy Panda Brew

[Pan Łyżwa]

#111 Red IPA 14,1°,59 IBU

 

 

Mash or Steep Grains
	Mash Ingredients Amt Name Type # %/IBU Volume 4,00 kg Pilsner (2 Row) Bel (3,9 EBC) Grain 1 60,0 % 2,61 L 1,30 kg MEP@ALE (5,5 EBC) Grain 2 19,5 % 0,85 L 0,45 kg Vienna (BestMälz) (8,0 EBC) Grain 3 6,7 % 0,29 L 0,32 kg Munich (BestMälz) (15,0 EBC) Grain 4 4,8 % 0,21 L 0,20 kg Biscuit Malt (45,3 EBC) Grain 5 3,0 % 0,13 L 0,15 kg Caraaroma (Weyermann) (350,7 EBC) Grain 6 2,2 % 0,10 L 0,15 kg Carahell (Weyermann) (25,6 EBC) Grain 7 2,2 % 0,10 L 0,10 kg Carafa Special II (Weyermann) (817,5 EBC) Grain 8 1,5 % 0,07 L
	Mash Steps Name Description Step Temperature Step Time Mash In Add 17,34 L of water at 76,5 C 67,0 C 45 min 72 Add 0,02 L of water and heat to 72,0 C over 4 min 72,0 C 15 min Mash Out Error: Infusion temperature above boiling. Add more water! 76,0 C 1 min
	Sparge Water Acid Treatment: None
	Fly sparge with 21,91 L water at 75,6 C
Boil Wort
	Add water to achieve boil volume of 32,62 L
	Estimated pre-boil gravity is 11,788 Plato
	Boil Ingredients Amt Name Type # %/IBU Volume 45,00 g Iunga [11,00 %] - Boil 60,0 min Hop 9 47,4 IBUs - 50,00 g Mosaic [12,00 %] - Boil 2,0 min Hop 10 4,9 IBUs - 40,00 g Iunga [11,00 %] - Boil 2,0 min Hop 11 3,6 IBUs - 20,00 g Simcoe [13,10 %] - Boil 2,0 min Hop 12 2,1 IBUs - 17,00 g Citra [13,50 %] - Boil 2,0 min Hop 13 1,9 IBUs -
	Dry Hop and Prepare for Bottling/Kegging Dry Hop/Bottling Ingredients Amt Name Type # %/IBU Volume 50,00 g Mosaic [12,00 %] - Dry Hop 0,0 Days Hop 15 0,0 IBUs - 50,00 g Simcoe [13,10 %] - Dry Hop 0,0 Days Hop 16 0,0 IBUs -
	Estimated Post Boil Vol: 28,12 L and Est Post Boil Gravity: 14,126 Plato

Cool and Prepare Fermentation
	Cool wort to fermentation temperature
	Transfer wort to fermenter
	Add water to achieve final volume of 26,00 L
	Fermentation Ingredients Amt Name Type # %/IBU Volume 1,0 pkg San Diego Super Yeast (White Labs #WLP090) Yeast 14 - -
	Measure Actual Original Gravity _______     (Target: 14,126 Plato)
	Measure Actual Batch Volume _______     (Target: 26,00 L)

Edytowane 21 Maja 2020 przez Pan Łyżwa

[Pan Łyżwa]

#112 Catharina Sour 12,1°,10 IBU

 

 

Mash or Steep Grains
	Mash Ingredients Amt Name Type # %/IBU Volume 3,00 kg Pszeniczny (3,0 EBC) Grain 1 33,3 % 1,96 L 3,00 kg Soufflet Pils (3,5 EBC) Grain 2 33,3 % 1,96 L 1,50 kg Fruit - Passion fruit (0,0 EBC) Grain 3 16,7 % 0,98 L 0,50 kg Fruit - Banana (0,0 EBC) Grain 4 5,6 % 0,33 L 0,50 kg Fruit - Guava (0,0 EBC) Grain 5 5,6 % 0,33 L 0,50 kg Fruit - Mango (0,0 EBC) Grain 6 5,6 % 0,33 L
	Mash Steps Name Description Step Temperature Step Time Mash In Add 27,00 L of water at 75,5 C 67,0 C 45 min 72 Add -0,20 L of water at 72,0 C 72,0 C 15 min Mash Out Add -0,20 L of water and heat to 76,0 C over 4 min 76,0 C 1 min
	Sparge Water Acid Treatment: None
	Fly sparge with 17,12 L water at 75,6 C
Boil Wort
	Add water to achieve boil volume of 34,71 L
	Estimated pre-boil gravity is 10,217 Plato
	Boil Ingredients Amt Name Type # %/IBU Volume 25,00 g Hellatauer Tradition [5,50 %] - Boil 30,0 min Hop 7 10,0 IBUs -
	Estimated Post Boil Vol: 30,21 L and Est Post Boil Gravity: 12,146 Plato

Cool and Prepare Fermentation
	Cool wort to fermentation temperature
	Transfer wort to fermenter
	Add water to achieve final volume of 28,00 L
	Fermentation Ingredients Amt Name Type # %/IBU Volume 1,0 pkg San Diego Super Yeast (White Labs #WLP090) Lactobacillus (Lalemand #) [50,28 ml]  Yeast 8 - -
	Measure Actual Original Gravity _______     (Target: 12,146 Plato)
	Measure Actual Batch Volume _______     (Target: 28,00 L)

[Pan Łyżwa]

#113 Brut IPA 13,5°,35 IBU

Mash or Steep Grains
	Mash Ingredients Amt Name Type # %/IBU Volume 2,80 kg Pilzneński (3,2 EBC) Grain 1 45,4 % 1,83 L 1,37 kg Soufflet Pils (3,5 EBC) Grain 2 22,2 % 0,89 L 1,00 kg Oats, Flaked (2,0 EBC) Grain 3 16,2 % 0,65 L 0,70 kg Rice, Jasminowy (2,0 EBC) Grain 4 11,3 % 0,46 L 0,30 kg Rice, Flaked (2,0 EBC) Grain 5 4,9 % 0,20 L
	Mash Steps Name Description Step Temperature Step Time Mash In Add 20,38 L of water at 71,4 C 64,0 C 45 min 72 Add -0,02 L of water and heat to 72,0 C over 4 min 72,0 C 15 min Mash out Add -0,02 L of water at 76,0 C 76,0 C 76 min
	Sparge Water Acid Treatment: None
	Fly sparge with 19,00 L water at 75,6 C
Boil Wort
	Add water to achieve boil volume of 33,15 L
	Estimated pre-boil gravity is 11,322 Plato
	Boil Ingredients Amt Name Type # %/IBU Volume 5,00 g Iunga [11,00 %] - Boil 60,0 min Hop 6 5,3 IBUs - 20,00 g Sabro [15,00 %] - Boil 10,0 min Hop 7 10,4 IBUs - 10,00 g Mosaic [12,00 %] - Boil 10,0 min Hop 8 4,2 IBUs -
	Steeped Hops Amt Name Type # %/IBU Volume 50,00 g Mosaic [12,00 %] - Steep/Whirlpool 60,0 min, 72,0 C Hop 9 6,9 IBUs - 50,00 g Sabro [15,00 %] - Steep/Whirlpool 60,0 min, 72,0 C Hop 10 8,7 IBUs -

Dry Hop and Prepare for Bottling/Kegging Dry Hop/Bottling Ingredients Amt Name Type # %/IBU Volume 50,00 g Sabro [15,00 %] - Dry Hop 0,0 Days Hop 12 0,0 IBUs - 25,00 g Mosaic [12,00 %] - Dry Hop 0,0 Days Hop 13 0,0 IBUs -

[Pan Łyżwa]

#114 Homegrown Hop IPA 13,2°,56 IBU

 

Mash or Steep Grains
	Mash Ingredients Amt Name Type # %/IBU Volume 3,10 kg Pale Malt, Maris Otter (Thomas Fawcett) (5,9 EBC) Grain 3 62,1 % 2,02 L 1,89 kg Caramalt (Thomas Fawcett) (29,6 EBC) Grain 4 37,9 % 1,24 L
	Mash Steps Name Description Step Temperature Step Time Mash In Add 21,99 L of water at 69,7 C 64,0 C 60 min Mash Out Add 0,22 L of water and heat to 76,0 C over 10 min 76,0 C 1 min
	Sparge Water Acid Treatment: None
	Fly sparge with 17,80 L water at 75,6 C
Boil Wort
	Add water to achieve boil volume of 28,00 L
	Estimated pre-boil gravity is 10,223 Plato
	Boil Ingredients Amt Name Type # %/IBU Volume 40,00 g Iunga [11,00 %] - Boil 60,0 min Hop 5 56,1 IBUs - 440,00 g Willamette [5,50 %] - Boil 0,0 min Hop 6 0,0 IBUs -
	Estimated Post Boil Vol: 25,08 L and Est Post Boil Gravity: 13,177 Plato

Cool and Prepare Fermentation
	Cool wort to fermentation temperature
	Transfer wort to fermenter
	Add water to achieve final volume of 19,00 L
	Fermentation Ingredients Amt Name Type # %/IBU Volume 1,0 pkg British Ale Yeast (Wyeast Labs #1098) [124,21 ml] Yeast 7 - -

[Pan Łyżwa]

#115 Summer Ale 12,5°,29 IBU

 

Mash or Steep Grains
	Mash Ingredients Amt Name Type # %/IBU Volume 1,90 kg Pale Malt, Maris Otter (Thomas Fawcett) (5,9 EBC) Grain 2 45,8 % 1,24 L 1,80 kg BEST Pale Ale (BESTMALZ) (6,0 EBC) Grain 3 43,4 % 1,17 L 0,45 kg Pszeniczny (3,0 EBC) Grain 4 10,8 % 0,29 L
	Mash Steps Name Description Step Temperature Step Time Mash In Add 17,82 L of water at 70,3 C 64,0 C 60 min MashOut Add 0,00 L of water at 77,0 C 77,0 C 5 min
	Sparge Water Acid Treatment: None
	Fly sparge with 18,73 L water at 75,6 C
Boil Wort
	Add water to achieve boil volume of 25,40 L
	Estimated pre-boil gravity is 10,712 Plato
	Boil Ingredients Amt Name Type # %/IBU Volume 15,00 g Iunga [11,00 %] - Boil 60,0 min Hop 5 20,7 IBUs - 3,00 g Irish Moss (Boil 10,0 mins) Fining 6 - - 20,00 g Cascade [7,10 %] - Boil 10,0 min Hop 7 6,4 IBUs - 15,00 g Fuggles [3,20 %] - Boil 10,0 min Hop 8 2,2 IBUs -
	Estimated Post Boil Vol: 22,40 L and Est Post Boil Gravity: 12,570 Plato

Cool and Prepare Fermentation
	Cool wort to fermentation temperature
	Transfer wort to fermenter
	Add water to achieve final volume of 19,00 L
	Fermentation Ingredients Amt Name Type # %/IBU Volume 1,0 pkg British Ale Yeast (Wyeast Labs #1098) [124,21 ml] Yeast 9 - -

Dry Hop and Prepare for Bottling/Kegging Dry Hop/Bottling Ingredients Amt Name Type # %/IBU Volume 30,00 g Cascade [7,10 %] - Dry Hop 0,0 Days Hop 10 0,0 IBUs

[Pan Łyżwa]

#116 Australian Sparkling Ale 11,6°,28 IBU

 

 

Mash or Steep Grains
	Mash Ingredients Amt Name Type # %/IBU Volume 3,05 kg BEST Pilsen Malt (BESTMALZ) (3,5 EBC) Grain 1 82,7 % 1,99 L 0,26 kg Pszeniczny (3,0 EBC) Grain 2 7,0 % 0,17 L 0,05 kg Crystal Dark Malt (Thomas Fawcett) (300,0 EBC) Grain 3 1,4 % 0,03 L
	Mash Steps Name Description Step Temperature Step Time Mash In Add 15,76 L of water at 70,3 C 64,0 C 45 min Mash Step Add 0,00 L of water at 72,0 C 72,0 C 15 min Mash Step Add 0,00 L of water at 76,0 C 76,0 C 5 min
	Sparge Water Acid Treatment: None
	Fly sparge with 21,79 L water at 75,6 C
Boil Wort
	Add water to achieve boil volume of 27,19 L
	Estimated pre-boil gravity is 9,649 Plato
	Boil Ingredients Amt Name Type # %/IBU Volume 0,33 kg Sugar, Table (Sucrose) [Boil] (2,0 EBC) Sugar 4 8,9 % 0,21 L 30,00 g East Kent Goldings (EKG) [5,00 %] - Boil 60,0 min Hop 5 18,7 IBUs - 5,00 g Iunga [11,00 %] - Boil 60,0 min Hop 6 6,8 IBUs - 3,00 g Irish Moss (Boil 10,0 mins) Fining 7 - - 10,00 g East Kent Goldings (EKG) [5,00 %] - Boil 10,0 min Hop 8 2,3 IBUs - 10,00 g East Kent Goldings (EKG) [5,00 %] - Boil 0,0 min Hop 9 0,0 IBUs -
	Estimated Post Boil Vol: 23,44 L and Est Post Boil Gravity: 11,581 Plato

Cool and Prepare Fermentation
	Cool wort to fermentation temperature
	Transfer wort to fermenter
	Add water to achieve final volume of 20,00 L
	Fermentation Ingredients Amt Name Type # %/IBU Volume 1,0 pkg British Ale Yeast (Wyeast Labs #1098) [124,21 ml] Yeast 10 - -

Edytowane 21 Maja 2020 przez Pan Łyżwa

[Pan Łyżwa]

#117 Munich Helles 10°,20 IBU

 

Mash or Steep Grains
	Mash Ingredients Amt Name Type # %/IBU Volume 3,47 kg BEST Pilsen Malt (BESTMALZ) (3,5 EBC) Grain 2 86,8 % 2,26 L 0,53 kg Cara-Pils/Dextrine (3,9 EBC) Grain 3 13,2 % 0,34 L
	Mash Steps Name Description Step Temperature Step Time Acid Add 17,43 L of water at 39,4 C 38,0 C 15 min Protein Heat to 50,0 C over 4 min 50,0 C 15 min Beta Heat to 63,0 C over 4 min 63,0 C 45 min Alpha Heat to 70,0 C over 4 min 70,0 C 15 min Mash Out Heat to 77,0 C over 4 min 77,0 C 2 min
	Sparge Water Acid Treatment: None
	Fly sparge with 27,09 L water at 75,6 C
Boil Wort
	Add water to achieve boil volume of 33,52 L
	Estimated pre-boil gravity is 7,430 Plato
	Boil Ingredients Amt Name Type # %/IBU Volume 21,00 g Hellatauer Tradition [5,50 %] - Boil 80,0 min Hop 4 15,1 IBUs - 15,00 g Hellatauer Tradition [5,50 %] - Boil 15,0 min Hop 5 5,1 IBUs - 3,00 g Irish Moss (Boil 10,0 mins) Fining 6 - - 20,00 g Hellatauer Tradition [5,50 %] - Boil 0,0 min Hop 7 0,0 IBUs -
	Estimated Post Boil Vol: 25,52 L and Est Post Boil Gravity: 10,073 Plato

Cool and Prepare Fermentation
	Cool wort to fermentation temperature
	Transfer wort to fermenter
	Add water to achieve final volume of 22,00 L
	Fermentation Ingredients Amt Name Type # %/IBU Volume 1,0 pkg Augustiner Lager (Omega #OYL-114) Yeast 8 - -

[Pan Łyżwa]

#118 German Pilsner 12°,37 IBU

 

 

Mash or Steep Grains
	Mash Ingredients Amt Name Type # %/IBU Volume 3,60 kg BEST Pilsen Malt (BESTMALZ) (3,5 EBC) Grain 1 90,9 % 2,35 L 0,36 kg Caramel Pils (BestMälz) (5,0 EBC) Grain 2 9,1 % 0,23 L
	Mash Steps Name Description Step Temperature Step Time Mash In Add 17,33 L of water at 72,1 C 65,6 C 75 min
	Sparge Water Acid Treatment: None
	Fly sparge with 19,78 L water at 75,6 C
Boil Wort
	Add water to achieve boil volume of 26,15 L
	Estimated pre-boil gravity is 9,940 Plato
	Boil Ingredients Amt Name Type # %/IBU Volume 40,00 g Hellatauer Tradition [5,50 %] - Boil 60,0 min Hop 3 28,4 IBUs - 25,00 g Hellatauer Tradition [5,50 %] - Boil 15,0 min Hop 4 8,8 IBUs -
	Estimated Post Boil Vol: 22,40 L and Est Post Boil Gravity: 12,001 Plato

Cool and Prepare Fermentation
	Cool wort to fermentation temperature
	Transfer wort to fermenter
	Add water to achieve final volume of 19,00 L
	Fermentation Ingredients Amt Name Type # %/IBU Volume 1,0 pkg German Bock Lager (White Labs #WLP833) [35,49 ml] Yeast 5 - -
	Dry Hop and Prepare for Bottling/Kegging Dry Hop/Bottling Ingredients Amt Name Type # %/IBU Volume 50,00 g Hellatauer Tradition [5,50 %] - Dry Hop 5,0 Days Hop 6 0,0 IBUs -

[Pan Łyżwa]

#119 Dunkel Bock 16,2°,37 IBU

 

Mash or Steep Grains
	Mash Ingredients Amt Name Type # %/IBU Volume 3,73 kg BEST Pilsen Malt (BESTMALZ) (3,5 EBC) Grain 1 57,1 % 2,43 L 1,59 kg Munich (BestMälz) (15,0 EBC) Grain 2 24,3 % 1,04 L 0,66 kg Biscuit Malt (45,3 EBC) Grain 3 10,1 % 0,43 L 0,33 kg Caramunich III (Weyermann) (139,9 EBC) Grain 4 5,1 % 0,22 L 0,15 kg BEST Melanoidin (BESTMALZ) (70,0 EBC) Grain 5 2,3 % 0,10 L 0,04 kg Special B Malt (354,6 EBC) Grain 6 0,6 % 0,03 L 0,03 kg Chocolate (BestMälz) (900,0 EBC) Grain 7 0,4 % 0,02 L
	Mash Steps Name Description Step Temperature Step Time Mash In Add 24,04 L of water at 71,4 C 65,0 C 45 min Mash Step Add 0,00 L of water at 72,0 C 72,0 C 15 min Mash Step Add 0,00 L of water at 76,0 C 76,0 C 5 min
	Sparge Water Acid Treatment: None
	Fly sparge with 14,02 L water at 75,6 C
Boil Wort
	Add water to achieve boil volume of 24,52 L
	Estimated pre-boil gravity is 12,368 Plato
	Boil Ingredients Amt Name Type # %/IBU Volume 50,00 g Hellatauer Tradition [5,50 %] - Boil 60,0 min Hop 8 37,6 IBUs - 3,00 g Irish Moss (Boil 10,0 mins) Fining 9 - -
	Estimated Post Boil Vol: 19,27 L and Est Post Boil Gravity: 16,172 Plato

Cool and Prepare Fermentation
	Cool wort to fermentation temperature
	Transfer wort to fermenter
	Add water to achieve final volume of 16,00 L
	Fermentation Ingredients Amt Name Type # %/IBU Volume 1,0 pkg German Bock Lager (White Labs #WLP833) [35,49 ml] Yeast 10 - -

 

Edytowane 21 Maja 2020 przez Pan Łyżwa

[Pan Łyżwa]

#120 International Lager 11,4°,23 IBU

 

Mash or Steep Grains
	Mash Ingredients Amt Name Type # %/IBU Volume 3,82 kg BEST Pilsen Malt (BESTMALZ) (3,5 EBC) Grain 1 97,4 % 2,49 L 0,10 kg Carahell (Weyermann) (25,6 EBC) Grain 2 2,6 % 0,07 L
	Mash Steps Name Description Step Temperature Step Time Mash In Add 17,23 L of water at 70,3 C 64,0 C 30 min Mash Step Add 0,00 L of water at 72,0 C 72,0 C 30 min Mash Step Add 0,00 L of water at 76,0 C 76,0 C 5 min
	Sparge Water Acid Treatment: None
	Fly sparge with 21,63 L water at 75,6 C
Boil Wort
	Add water to achieve boil volume of 27,94 L
	Estimated pre-boil gravity is 9,270 Plato
	Boil Ingredients Amt Name Type # %/IBU Volume 10,00 g Iunga [11,00 %] - Boil 60,0 min Hop 3 13,9 IBUs - 15,00 g Hellatauer Tradition [5,50 %] - Boil 15,0 min Hop 4 5,2 IBUs - 3,00 g Irish Moss (Boil 10,0 mins) Fining 5 - - 30,00 g Hellatauer Tradition [5,50 %] - Boil 5,0 min Hop 6 4,2 IBUs -
	Estimated Post Boil Vol: 23,44 L and Est Post Boil Gravity: 11,424 Plato

Cool and Prepare Fermentation
	Cool wort to fermentation temperature
	Transfer wort to fermenter
	Add water to achieve final volume of 20,00 L
	Fermentation Ingredients Amt Name Type # %/IBU Volume 1,0 pkg North American Lager (Wyeast Labs #2272) [124,21 ml] Yeast 7 - -

 

Edytowane 21 Maja 2020 przez Pan Łyżwa

[Pan Łyżwa]

#121 Yanamote Sen 12,5°,23 IBU

Mash or Steep Grains
	Mash Ingredients Amt Name Type # %/IBU Volume 3,29 kg BEST Heidelberg (BESTMALZ) (2,9 EBC) Grain 1 80,0 % 2,14 L 0,82 kg Rice, Flaked (2,0 EBC) Grain 2 20,0 % 0,54 L
	Mash Steps Name Description Step Temperature Step Time Mash In Add 17,72 L of water at 68,0 C 62,0 C 45 min Mash Step Add 0,00 L of water at 72,0 C 72,0 C 45 min Mash Step Add 0,00 L of water at 77,0 C 77,0 C 10 min
	Sparge Water Acid Treatment: None
	Fly sparge with 21,40 L water at 75,6 C
Boil Wort
	Add water to achieve boil volume of 28,00 L
	Estimated pre-boil gravity is 9,694 Plato
	Boil Ingredients Amt Name Type # %/IBU Volume 7,00 g Sorachi Ace [12,50 %] - Boil 60,0 min Hop 3 11,4 IBUs - 3,00 g Irish Moss (Boil 10,0 mins) Fining 4 - - 15,00 g Sorachi Ace [12,50 %] - Boil 10,0 min Hop 5 8,8 IBUs - 10,00 g Hellatauer Tradition [5,50 %] - Boil 10,0 min Hop 6 2,6 IBUs - 28,00 g Sorachi Ace [12,50 %] - Boil 0,0 min Hop 7 0,0 IBUs - 15,00 g Hellatauer Tradition [5,50 %] - Boil 0,0 min Hop 8 0,0 IBUs -
	Estimated Post Boil Vol: 23,50 L and Est Post Boil Gravity: 12,502 Plato

Cool and Prepare Fermentation
	Cool wort to fermentation temperature
	Transfer wort to fermenter
	Add water to achieve final volume of 19,00 L
	Fermentation Ingredients Amt Name Type # %/IBU Volume 1,0 pkg SafAle English Ale (DCL/Fermentis #S-04) [23,66 ml] Yeast 9 - -
	Dry Hop and Prepare for Bottling/Kegging Dry Hop/Bottling Ingredients Amt Name Type # %/IBU Volume 25,00 g Citra [12,90 %] - Dry Hop 4,0 Days Hop 10 0,0 IBUs - 25,00 g Sorachi Ace [12,50 %] - Dry Hop 4,0 Days Hop 11 0,0 IBUs -

[Pan Łyżwa]

#122 Little APA 7°, 14 IBU

 

 

Mash or Steep Grains
	Mash Ingredients Amt Name Type # %/IBU Volume 1,58 kg BEST Pilsen Malt (BESTMALZ) (3,5 EBC) Grain 1 65,4 % 1,03 L 0,32 kg Oats, Golden Naked®™ (Simpsons) (18,0 EBC) Grain 2 13,3 % 0,21 L 0,24 kg Pszeniczny (3,0 EBC) Grain 3 9,8 % 0,15 L 0,16 kg Biscuit Malt (45,3 EBC) Grain 4 6,6 % 0,10 L 0,12 kg Caramel Pils (BestMälz) (5,0 EBC) Grain 5 4,9 % 0,08 L
	Mash Steps Name Description Step Temperature Step Time Mash In Add 13,30 L of water at 78,9 C 72,0 C 60 min
	Sparge Water Acid Treatment: None
	Fly sparge with 24,12 L water at 75,6 C
Boil Wort
	Add water to achieve boil volume of 28,00 L
	Estimated pre-boil gravity is 5,328 Plato
	Boil Ingredients Amt Name Type # %/IBU Volume 15,00 g Mosaic [12,00 %] - Boil 15,0 min Hop 6 14,0 IBUs -
	Estimated Post Boil Vol: 25,29 L and Est Post Boil Gravity: 7,062 Plato

Cool and Prepare Fermentation
	Cool wort to fermentation temperature
	Transfer wort to fermenter
	Add water to achieve final volume of 18,50 L
	Fermentation Ingredients Amt Name Type # %/IBU Volume 1,0 pkg Coastal Haze Ale Yeast Blend (White Labs #WLP067) [50,28 ml] Yeast 7 - -
	Dry Hop and Prepare for Bottling/Kegging Dry Hop/Bottling Ingredients Amt Name Type # %/IBU Volume 40,00 g Citra [13,50 %] - Dry Hop 0,0 Days Hop 8 0,0 IBUs - 30,00 g Mosaic [12,00 %] - Dry Hop 0,0 Days Hop 9 0,0 IBUs -

 

Edytowane 21 Maja 2020 przez Pan Łyżwa

[Pan Łyżwa]

#123 APA 12,8°, 47 IBU

 

Mash or Steep Grains
	Mash Ingredients Amt Name Type # %/IBU Volume 3,48 kg Pale Ale Malt, Extra (Simpsons ) (3,4 EBC) Grain 1 76,0 % 2,27 L 0,75 kg Oats, Golden Naked®™ (Simpsons) (18,0 EBC) Grain 2 16,4 % 0,49 L 0,35 kg Cara-Pils/Dextrine (3,9 EBC) Grain 3 7,6 % 0,23 L
	Mash Steps Name Description Step Temperature Step Time Mash In Add 18,94 L of water at 73,8 C 67,0 C 60 min Mash Step Heat to 72,0 C over 4 min 72,0 C 15 min Mash Step Heat to 76,0 C over 4 min 76,0 C 5 min
	Sparge Water Acid Treatment: None
	Fly sparge with 17,54 L water at 75,6 C
Boil Wort
	Add water to achieve boil volume of 24,90 L
	Estimated pre-boil gravity is 11,152 Plato
	Boil Ingredients Amt Name Type # %/IBU Volume 10,00 g Iunga [11,00 %] - Boil 60,0 min Hop 4 13,6 IBUs - 15,00 g Amarillo [9,80 %] - Boil 10,0 min Hop 5 6,6 IBUs - 15,00 g Citra [12,90 %] - Boil 10,0 min Hop 6 8,6 IBUs - 15,00 g Amarillo [9,80 %] - Boil 5,0 min Hop 7 3,6 IBUs - 15,00 g Citra [12,90 %] - Boil 5,0 min Hop 8 4,8 IBUs -
	Steeped Hops Amt Name Type # %/IBU Volume 30,00 g Amarillo [9,20 %] - Steep/Whirlpool 60,0 min, 72,0 C Hop 9 4,1 IBUs - 30,00 g Citra [13,50 %] - Steep/Whirlpool 60,0 min, 72,0 C Hop 10 6,0 IBUs -
	Estimated Post Boil Vol: 22,40 L and Est Post Boil Gravity: 12,837 Plato

Cool and Prepare Fermentation
	Cool wort to fermentation temperature
	Transfer wort to fermenter
	Add water to achieve final volume of 19,00 L
	Fermentation Ingredients Amt Name Type # %/IBU Volume 1,0 pkg Coastal Haze Ale Yeast Blend (White Labs #WLP067) [50,28 ml] Yeast 11 - -
	Dry Hop and Prepare for Bottling/Kegging Dry Hop/Bottling Ingredients Amt Name Type # %/IBU Volume 30,00 g Amarillo [9,20 %] - Dry Hop 0,0 Days Hop 12 0,0 IBUs - 30,00 g Citra [13,50 %] - Dry Hop 0,0 Days Hop 13 0,0 IBUs -

[Jarzyn_waleczny]

 

Ładne tabelki.

[Pan Łyżwa]

#124 AIPA 13,6°, 47 IBU

 

 

Mash or Steep Grains
	Mash Ingredients Amt Name Type # %/IBU Volume 3,80 kg MEP Pilsner (4,1 EBC) Grain 1 71,3 % 2,48 L 0,74 kg Pszeniczny (3,0 EBC) Grain 2 13,9 % 0,48 L 0,59 kg Oats, Golden Naked®™ (Simpsons) (18,0 EBC) Grain 3 11,1 % 0,38 L 0,20 kg BEST Pale Ale (BESTMALZ) (6,0 EBC) Grain 4 3,8 % 0,13 L
	Mash Steps Name Description Step Temperature Step Time Mash In Add 20,90 L of water at 71,4 C 65,0 C 60 min Mash Step Heat to 72,0 C over 4 min 72,0 C 15 min Mash Step Heat to 76,0 C over 4 min 76,0 C 5 min
	Sparge Water Acid Treatment: None
	Fly sparge with 16,33 L water at 75,6 C
Boil Wort
	Add water to achieve boil volume of 24,90 L
	Estimated pre-boil gravity is 11,765 Plato
	Boil Ingredients Amt Name Type # %/IBU Volume 15,00 g Iunga [11,00 %] - Boil 60,0 min Hop 5 19,9 IBUs - 20,00 g BRU-1 [14,00 %] - Boil 10,0 min Hop 6 12,2 IBUs - 20,00 g Cascade [7,80 %] - Boil 10,0 min Hop 7 6,8 IBUs - 20,00 g BRU-1 [14,00 %] - Boil 5,0 min Hop 8 6,7 IBUs - 20,00 g Cascade [8,30 %] - Boil 5,0 min Hop 9 4,0 IBUs -
	Steeped Hops Amt Name Type # %/IBU Volume 40,00 g Mosaic (HBC 369) [12,25 %] - Steep/Whirlpool 60,0 min, 72,0 C Hop 10 7,1 IBUs - 20,00 g BRU-1 [14,00 %] - Steep/Whirlpool 60,0 min, 72,0 C Hop 11 4,1 IBUs - 20,00 g Cascade [7,10 %] - Steep/Whirlpool 60,0 min, 72,0 C Hop 12 2,1 IBUs -
	Estimated Post Boil Vol: 22,40 L and Est Post Boil Gravity: 13,538 Plato

Cool and Prepare Fermentation
	Cool wort to fermentation temperature
	Transfer wort to fermenter
	Add water to achieve final volume of 19,00 L
	Fermentation Ingredients Amt Name Type # %/IBU Volume 1,0 pkg Coastal Haze Ale Yeast Blend (White Labs #WLP067) [50,28 ml] Yeast 13 - -
	Measure Actual Original Gravity _______     (Target: 13,538 Plato)
	Measure Actual Batch Volume _______     (Target: 19,00 L)
Fermentation
	Dry Hop and Prepare for Bottling/Kegging Dry Hop/Bottling Ingredients Amt Name Type # %/IBU Volume 40,00 g BRU-1 [14,00 %] - Dry Hop 0,0 Days Hop 14 0,0 IBUs - 40,00 g Cascade [8,30 %] - Dry Hop 0,0 Days Hop 15 0,0 IBUs -

[Pan Łyżwa]

#125 International Lager 11°, 27 IBU

 

 

Mash or Steep Grains
	Mash Ingredients Amt Name Type # %/IBU Volume 1,57 kg BEST Pilsen Malt (BESTMALZ) (3,5 EBC) Grain 1 38,5 % 1,02 L 1,20 kg MEP Pilsner (4,1 EBC) Grain 2 29,4 % 0,78 L 1,20 kg Pilzneński (3,2 EBC) Grain 3 29,4 % 0,78 L 0,11 kg Carahell (Weyermann) (25,6 EBC) Grain 4 2,6 % 0,07 L
	Mash Steps Name Description Step Temperature Step Time Mash In Add 17,63 L of water at 70,3 C 64,0 C 30 min Mash Step Add 0,00 L of water at 72,0 C 72,0 C 30 min Mash Step Add 0,00 L of water at 76,0 C 76,0 C 5 min
	Sparge Water Acid Treatment: None
	Fly sparge with 18,79 L water at 75,6 C
Boil Wort
	Add water to achieve boil volume of 25,33 L
	Estimated pre-boil gravity is 8,755 Plato
	Boil Ingredients Amt Name Type # %/IBU Volume 10,00 g Iunga [11,00 %] - Boil 60,0 min Hop 5 15,9 IBUs - 15,00 g Hellatauer Tradition [5,50 %] - Boil 15,0 min Hop 6 5,9 IBUs - 3,00 g Irish Moss (Boil 10,0 mins) Fining 7 - - 30,00 g Hellatauer Tradition [5,50 %] - Boil 5,0 min Hop 8 4,8 IBUs -
	Estimated Post Boil Vol: 20,83 L and Est Post Boil Gravity: 11,003 Plato

Cool and Prepare Fermentation
	Cool wort to fermentation temperature
	Transfer wort to fermenter
	Add water to achieve final volume of 17,50 L
	Fermentation Ingredients Amt Name Type # %/IBU Volume 1,0 pkg North American Lager (Wyeast Labs #2272) [124,21 ml] Yeast 9 - -

[Pan Łyżwa]

#126 Light Lager 9,5°, 15 IBU

 

 

Mash or Steep Grains
	Mash Ingredients Amt Name Type # %/IBU Volume 1,40 kg BEST Heidelberg (BESTMALZ) (2,9 EBC) Grain 1 42,5 % 0,91 L 1,20 kg BEST Pilsen Malt (BESTMALZ) (3,5 EBC) Grain 2 36,4 % 0,78 L 0,64 kg Rice, Flaked (2,0 EBC) Grain 3 19,3 % 0,41 L 0,06 kg Caramel Pils (BestMälz) (5,0 EBC) Grain 4 1,8 % 0,04 L 90,00 g Marynka [3,00 %] - Mash 60,0 min Hop 5 7,7 IBUs -
	Mash Steps Name Description Step Temperature Step Time Mash In Add 15,60 L of water at 71,4 C 65,0 C 60 min Mash Step Add 0,00 L of water at 76,0 C 76,0 C 5 min
	Sparge Water Acid Treatment: None
	Fly sparge with 20,33 L water at 75,6 C
Boil Wort
	Add water to achieve boil volume of 25,62 L
	Estimated pre-boil gravity is 7,907 Plato
	Boil Ingredients Amt Name Type # %/IBU Volume 10,00 g Hellatauer Tradition [5,50 %] - Boil 60,0 min Hop 6 7,8 IBUs - 3,00 g Irish Moss (Boil 10,0 mins) Fining 7 - -
	Estimated Post Boil Vol: 21,87 L and Est Post Boil Gravity: 9,593 Plato

Cool and Prepare Fermentation
	Cool wort to fermentation temperature
	Transfer wort to fermenter
	Add water to achieve final volume of 18,50 L
	Fermentation Ingredients Amt Name Type # %/IBU Volume 1,0 pkg North American Lager (Wyeast Labs #2272) [124,21 ml] Yeast 8 - -

[Pan Łyżwa]

#127 Yanamote Sen 11,1°, 19 IBU

 

 

Mash or Steep Grains
	Mash Ingredients Amt Name Type # %/IBU Volume 3,29 kg BEST Heidelberg (BESTMALZ) (2,9 EBC) Grain 1 80,0 % 2,14 L 0,82 kg Rice, Flaked (2,0 EBC) Grain 2 20,0 % 0,54 L
	Mash Steps Name Description Step Temperature Step Time Mash In Add 17,72 L of water at 68,0 C 62,0 C 45 min Mash Step Add 0,00 L of water at 72,0 C 72,0 C 45 min Mash Step Add 0,00 L of water at 77,0 C 77,0 C 10 min
	Sparge Water Acid Treatment: None
	Fly sparge with 19,25 L water at 75,6 C
Boil Wort
	Add water to achieve boil volume of 25,85 L
	Estimated pre-boil gravity is 8,900 Plato
	Boil Ingredients Amt Name Type # %/IBU Volume 5,00 g Sorachi Ace [12,50 %] - Boil 60,0 min Hop 3 8,8 IBUs - 3,00 g Irish Moss (Boil 10,0 mins) Fining 4 - - 15,00 g Hellatauer Tradition [5,50 %] - Boil 10,0 min Hop 5 4,2 IBUs - 10,00 g Sorachi Ace [12,50 %] - Boil 10,0 min Hop 6 6,4 IBUs - 15,00 g Hellatauer Tradition [5,50 %] - Boil 0,0 min Hop 7 0,0 IBUs - 15,00 g Sorachi Ace [12,50 %] - Boil 0,0 min Hop 8 0,0 IBUs -
	Estimated Post Boil Vol: 21,35 L and Est Post Boil Gravity: 11,138 Plato

Cool and Prepare Fermentation
	Cool wort to fermentation temperature
	Transfer wort to fermenter
	Add water to achieve final volume of 18,00 L
	Fermentation Ingredients Amt Name Type # %/IBU Volume 1,0 pkg North American Lager (Wyeast Labs #2272) [124,21 ml] Yeast 9 - -

Edytowane 27 Listopada 2020 przez Pan Łyżwa

[Pan Łyżwa]

#128 International Dark Lager 12,8°, 18 IBU

 

 

Mash or Steep Grains
	Mash Ingredients Amt Name Type # %/IBU Volume 1,92 kg BEST Pilsen Malt (BESTMALZ) (3,5 EBC) Grain 1 43,1 % 1,25 L 1,86 kg Vienna (BestMälz) (8,0 EBC) Grain 2 41,8 % 1,21 L 0,45 kg Rice, Flaked (2,0 EBC) Grain 3 10,1 % 0,29 L 0,22 kg Carafa Special II (Weyermann) (817,5 EBC) Grain 4 4,9 % 0,14 L
	Mash Steps Name Description Step Temperature Step Time Mash In Add 18,61 L of water at 71,5 C 65,0 C 40 min Mash Step Add 0,00 L of water at 72,0 C 72,0 C 40 min Mash Step Add 0,00 L of water at 76,0 C 76,0 C 5 min
	Sparge Water Acid Treatment: None
	Fly sparge with 19,23 L water at 75,6 C
Boil Wort
	Add water to achieve boil volume of 26,37 L
	Estimated pre-boil gravity is 10,292 Plato
	Boil Ingredients Amt Name Type # %/IBU Volume 30,00 g Hellatauer Tradition [5,50 %] - Boil 30,0 min Hop 5 16,5 IBUs - 0,25 tsp Irish Moss (Boil 10,0 mins) Fining 6 - - 15,00 g Hellatauer Tradition [5,50 %] - Boil 3,0 min Hop 7 1,3 IBUs -
	Estimated Post Boil Vol: 21,87 L and Est Post Boil Gravity: 12,812 Plato

Cool and Prepare Fermentation
	Cool wort to fermentation temperature
	Transfer wort to fermenter
	Add water to achieve final volume of 18,50 L
	Fermentation Ingredients Amt Name Type # %/IBU Volume 1,0 pkg North American Lager (Wyeast Labs #2272) [124,21 ml] Yeast 8 - -

[Pan Łyżwa]

#129 Mild 9°, 21 IBU

 

 

Prepare for Brewing
	Water Prep Amt Name Type # %/IBU Volume 36,70 L Marki Water 1 - - 10,00 ml Phosphoric Acid 75% (Mash) Water Agent 2 - -
Mash or Steep Grains
	Mash Ingredients Amt Name Type # %/IBU Volume 2,20 kg Pale Ale, Golden Promise®™ (Simpsons) (5,0 EBC) Grain 3 72,2 % 1,43 L 0,20 kg Corn, Flaked (2,6 EBC) Grain 4 6,4 % 0,13 L 0,15 kg Crystal Dark Malt (Thomas Fawcett) (300,0 EBC) Grain 5 4,8 % 0,09 L 0,15 kg Crystal, Light (Simpsons) (104,0 EBC) Grain 6 4,8 % 0,09 L 0,09 kg Chocolate (BestMälz) (900,0 EBC) Grain 7 2,9 % 0,06 L 0,03 kg Carafa Special II (Weyermann) (817,5 EBC) Grain 8 1,0 % 0,02 L
	Mash Steps Name Description Step Temperature Step Time 68 Add 14,31 L of water at 74,6 C 68,0 C 60 min Mash Step Heat to 76,0 C over 4 min 76,0 C 5 min
	Sparge Water Acid Treatment: None
	Fly sparge with 22,39 L water at 75,6 C
Boil Wort
	Add water to achieve boil volume of 26,90 L
	Estimated pre-boil gravity is 7,238 Plato
	Boil Ingredients Amt Name Type # %/IBU Volume 0,24 kg Cane (Beet) Sugar [Boil] (0,0 EBC) Sugar 9 8,0 % 0,15 L 30,00 g East Kent Goldings (EKG) [5,00 %] - Boil 60,0 min Hop 10 21,4 IBUs -
	Estimated Post Boil Vol: 22,40 L and Est Post Boil Gravity: 9,000 Plato

 

 

 

Edytowane 17 Września 2020 przez Pan Łyżwa

[Pan Łyżwa]

#130 London Brown Ale 9°, 19 IBU

 

 

Prepare for Brewing
	Water Prep Amt Name Type # %/IBU Volume 38,08 L Marki Water 1 - -
Mash or Steep Grains
	Mash Ingredients Amt Name Type # %/IBU Volume 2,23 kg Pale Ale, Golden Promise®™ (Simpsons) (5,0 EBC) Grain 2 72,3 % 1,45 L 0,32 kg Crystal, Medium (Simpsons) (178,5 EBC) Grain 3 10,4 % 0,21 L 0,20 kg Crystal Dark Malt (Thomas Fawcett) (300,0 EBC) Grain 4 6,5 % 0,13 L 0,16 kg Crystal, Light (Simpsons) (104,0 EBC) Grain 5 5,2 % 0,11 L 0,09 kg Carafa Special II (Weyermann) (817,5 EBC) Grain 6 3,0 % 0,06 L 0,08 kg Chocolate (BestMälz) (900,0 EBC) Grain 7 2,5 % 0,05 L
	Mash Steps Name Description Step Temperature Step Time Mash In Add 15,03 L of water at 78,2 C 71,0 C 75 min Mash Step Heat to 76,0 C over 4 min 76,0 C 5 min
	Sparge Water Acid Treatment: None
	Fly sparge with 23,05 L water at 75,6 C
Boil Wort
	Add water to achieve boil volume of 28,00 L
	Estimated pre-boil gravity is 6,959 Plato
	Boil Ingredients Amt Name Type # %/IBU Volume 30,00 g Fuggles [3,20 %] - Boil 60,0 min Hop 8 13,8 IBUs - 15,00 g Fuggles [3,20 %] - Boil 30,0 min Hop 9 5,3 IBUs -
	Estimated Post Boil Vol: 24,25 L and Est Post Boil Gravity: 9,000 Plato

Edytowane 17 Września 2020 przez Pan Łyżwa

[Pan Łyżwa]

#131 Best Bitter 10.5°, 38 IBU

 

Prepare for Brewing
	Water Prep Amt Name Type # %/IBU Volume 15,00 ml Phosphoric Acid 75% (Mash) Water Agent 1 - -
Mash or Steep Grains
	Mash Ingredients Amt Name Type # %/IBU Volume 3,50 kg Pale Ale, Golden Promise®™ (Simpsons) (5,0 EBC) Grain 2 87,1 % 2,28 L 0,22 kg Pszeniczny (3,0 EBC) Grain 3 5,5 % 0,14 L 0,15 kg Caramalt (Thomas Fawcett) (29,6 EBC) Grain 4 3,7 % 0,10 L 0,15 kg Crystal Dark Malt (Thomas Fawcett) (300,0 EBC) Grain 5 3,7 % 0,10 L
	Mash Steps Name Description Step Temperature Step Time Mash In Add 17,48 L of water at 72,1 C 65,6 C 75 min
	Sparge Water Acid Treatment: None
	Fly sparge with 21,54 L water at 75,6 C
Boil Wort
	Add water to achieve boil volume of 28,00 L
	Estimated pre-boil gravity is 7,969 Plato
	Boil Ingredients Amt Name Type # %/IBU Volume 25,00 g East Kent Goldings (EKG) [5,00 %] - Boil 60,0 min Hop 6 17,7 IBUs - 40,00 g Fuggles [3,20 %] - Boil 20,0 min Hop 7 11,0 IBUs - 25,00 g East Kent Goldings (EKG) [5,00 %] - Boil 10,0 min Hop 8 6,4 IBUs - 20,00 g East Kent Goldings (EKG) [5,00 %] - Boil 5,0 min Hop 9 2,8 IBUs -
	Estimated Post Boil Vol: 25,50 L and Est Post Boil Gravity: 10,532 Plato

Edytowane 1 Października 2020 przez Pan Łyżwa

[Pan Łyżwa]

#132 New England Bitter 8°, 28 IBU

 

Prepare for Brewing
	No yeast starter used
	Clean and Prepare Brewing Equipment
	Total Water Needed: 35,11 L
	Mash Water Acid Treatment: None
	Water Prep Amt Name Type # %/IBU Volume 37,74 L Marki Water 1 - - 12,00 ml Phosphoric Acid 75% (Mash) Water Agent 2 - -
Mash or Steep Grains
	Mash Ingredients Amt Name Type # %/IBU Volume 2,25 kg Pale Ale, Golden Promise®™ (Simpsons) (5,0 EBC) Grain 3 81,8 % 1,47 L 0,26 kg Oats, Golden Naked®™ (Simpsons) (18,0 EBC) Grain 4 9,5 % 0,17 L 0,15 kg Caramel Pils (BestMälz) (5,0 EBC) Grain 5 5,5 % 0,10 L 0,09 kg Oats, Flaked (2,0 EBC) Grain 6 3,3 % 0,06 L 5,00 ml Phosphoric Acid 75% (Sparge) Water Agent 7 - -
	Mash Steps Name Description Step Temperature Step Time Mash In Add 14,17 L of water at 76,8 C 70,0 C 75 min 76 Heat to 76,0 C over 4 min 76,0 C 5 min
	Sparge Water Acid Treatment: None
	Fly sparge with 20,94 L water at 75,6 C
Boil Wort
	Add water to achieve boil volume of 25,35 L
	Estimated pre-boil gravity is 6,429 Plato
	Boil Ingredients Amt Name Type # %/IBU Volume 5,00 g Iunga [11,00 %] - Boil 60,0 min Hop 8 8,5 IBUs -
	Steeped Hops Amt Name Type # %/IBU Volume 40,00 g El Dorado [13,80 %] - Steep/Whirlpool 60,0 min, 72,0 C Hop 9 10,2 IBUs - 40,00 g Mosaic (HBC 369) [12,25 %] - Steep/Whirlpool 60,0 min, 72,0 C Hop 10 9,1 IBUs -
	Estimated Post Boil Vol: 21,35 L and Est Post Boil Gravity: 7,912 Plato

Cool and Prepare Fermentation
	Cool wort to fermentation temperature
	Transfer wort to fermenter
	Add water to achieve final volume of 18,00 L
	Fermentation Ingredients Amt Name Type # %/IBU Volume 1,0 pkg London Ale III (Wyeast Labs #1318) [124,21 ml] Yeast 11 - -
	Measure Actual Original Gravity _______     (Target: 7,912 Plato)
	Measure Actual Batch Volume _______     (Target: 18,00 L)

Edytowane 15 Października 2020 przez Pan Łyżwa

[Pan Łyżwa]

#133 Italian Pilsner 11,3, 44 IBU

 

Prepare for Brewing
	No yeast starter used
	Clean and Prepare Brewing Equipment
	Total Water Needed: 31,39 L
	Mash Water Acid Treatment: 46,4 ml (3,1 tbsp) Phosphoric Acid (75%)
	Water Prep Amt Name Type # %/IBU Volume 23,77 L Marki Water 1 - - 5,00 L Distilled Water Water 2 - - 11,00 ml Phosphoric Acid 75% (Mash) Water Agent 3 - - 3,54 g Epsom Salt (MgSO4) (Mash) Water Agent 4 - - 0,35 g Gypsum (Calcium Sulfate) (Mash) Water Agent 5 - - 0,23 g Calcium Chloride (Mash) Water Agent 6 - - 0,22 g Salt (Mash) Water Agent 7 - -
Mash or Steep Grains
	Mash Ingredients Amt Name Type # %/IBU Volume 2,15 kg BEST Heidelberg (BESTMALZ) (2,9 EBC) Grain 8 47,7 % 1,40 L 1,45 kg BEST Pilsen Malt (BESTMALZ) (3,5 EBC) Grain 9 32,2 % 0,95 L 0,40 kg Caramel Pils (BestMälz) (5,0 EBC) Grain 10 8,9 % 0,26 L 0,20 kg BEST Chit Malt (BESTMALZ) (2,5 EBC) Grain 11 4,4 % 0,13 L 4,31 g Epsom Salt (MgSO4) (Sparge) Water Agent 12 - - 0,43 g Gypsum (Calcium Sulfate) (Sparge) Water Agent 13 - - 0,28 g Calcium Chloride (Sparge) Water Agent 14 - - 0,27 g Salt (Sparge) Water Agent 15 - -
	Mash Steps Name Description Step Temperature Step Time Mash In Add 14,49 L of water at 59,8 C 54,0 C 10 min Mash Step Heat to 60,0 C over 4 min 60,0 C 30 min Mash Step Heat to 64,0 C over 4 min 64,0 C 20 min Mash Step Heat to 77,0 C over 4 min 77,0 C 10 min
	Sparge Water Acid Treatment: 4,3 ml (0,3 tbsp) Phosphoric Acid (75%)
	Fly sparge with 16,90 L water at 75,6 C
Boil Wort
	Add water to achieve boil volume of 25,18 L
	Estimated pre-boil gravity is 9,040 Plato
	Boil Ingredients Amt Name Type # %/IBU Volume 0,31 kg Light Dry Extract [Boil] (15,8 EBC) Dry Extract 16 6,9 % 0,20 L 12,00 g Iunga [11,00 %] - Boil 60,0 min Hop 17 18,9 IBUs - 20,00 g Hellatauer Tradition [5,50 %] - Boil 30,0 min Hop 18 12,1 IBUs - 5,00 g Smaragd (Emerald) [3,90 %] - Boil 30,0 min Hop 19 2,1 IBUs - 3,00 g Irish Moss (Boil 10,0 mins) Fining 20 - - 20,00 g Hellatauer Tradition [5,50 %] - Boil 10,0 min Hop 21 5,7 IBUs - 10,00 g Smaragd (Emerald) [3,90 %] - Boil 10,0 min Hop 22 2,0 IBUs -
	Steeped Hops Amt Name Type # %/IBU Volume 20,00 g Hellatauer Tradition [5,50 %] - Steep/Whirlpool 60,0 min, 72,0 C Hop 23 1,9 IBUs - 20,00 g Smaragd (Emerald) [3,90 %] - Steep/Whirlpool 60,0 min, 72,0 C Hop 24 1,3 IBUs -
	Estimated Post Boil Vol: 20,83 L and Est Post Boil Gravity: 11,293 Plato

Cool and Prepare Fermentation
	Fermentation Ingredients Amt Name Type # %/IBU Volume 1,0 pkg Old Bavarian Lager (White Labs #WLP920) [35,49 ml] Yeast 25 - -
Fermentation
	Dry Hop and Prepare for Bottling/Kegging Dry Hop/Bottling Ingredients Amt Name Type # %/IBU Volume 15,00 g Smaragd (Emerald) [5,00 %] - Dry Hop 3,0 Days Hop 26 0,0 IBUs - 15,00 g Hellatauer Tradition [5,50 %] - Dry Hop 0,0 Days Hop 27 0,0 IBUs -

Edytowane 7 Listopada 2020 przez Pan Łyżwa

[Pan Łyżwa]

#134 India Pale Lager 12,4, 51 IBU

 

Type: All Grain	Date: 05 Nov 2020
Batch Size (fermenter): 18,00 L	Brewer: Pan Łyżwa
Boil Size: 27,35 L	Asst Brewer:
Boil Time: 90 min	Equipment: Grainfather
Final Bottling Volume: 16,00 L	Brewhouse Efficiency: 68,00
Fermentation: Ale, Two Stage	Taste Rating(out of 50): 30,0
Taste Notes:

Prepare for Brewing
	No yeast starter used
	Clean and Prepare Brewing Equipment
	Total Water Needed: 38,72 L
	Mash Water Acid Treatment: None
	Water Prep Amt Name Type # %/IBU Volume 10,00 L Distilled Water Water 1 - -             1,2 g Gypsum (Calcium Sulfate) (Mash) Water Agent 3 - - 2,0 g Calcium Chloride (Mash) Water Agent 4 - -
Mash or Steep Grains
	Mash Ingredients Amt Name Type # %/IBU Volume 3,70 kg BEST Pilsen Malt (BESTMALZ) (3,5 EBC) Grain 6 84,9 % 2,41 L 0,25 kg BEST Chit Malt (BESTMALZ) (2,5 EBC) Grain 7 5,7 % 0,16 L 0,20 kg Caramel Pils (BestMälz) (5,0 EBC) Grain 8 4,7 % 0,13 L 0,20 kg Pszeniczny (3,0 EBC) Grain 9 4,7 % 0,13 L             1,1 g Gypsum (Calcium Sulfate) (Sparge) Water Agent 11 - - 1,8 g Calcium Chloride (Sparge) Water Agent 12 - -
	Mash Steps Name Description Step Temperature Step Time Mash In Add 22,28 L of water at 69,2 C 64,0 C 40 min 72 Add -0,02 L of water and heat to 72,0 C over 4 min 72,0 C 25 min MashOut Add 0,10 L of water and heat to 76,0 C over 4 min 76,0 C 1 min
	Sparge Water Acid Treatment: None
	Fly sparge with 16,36 L water at 75,6 C
Boil Wort
	Add water to achieve boil volume of 27,35 L
	Estimated pre-boil gravity is 9,448 Plato
	Boil Ingredients Amt Name Type # %/IBU Volume 30,00 g Cascade [8,30 %] - Boil 60,0 min Hop 14 34,3 IBUs - 3,00 g Irish Moss (Boil 10,0 mins) Fining 15 - - 3,00 g Irish Moss (Boil 10,0 mins) Fining 16 - - 30,00 g Cascade [8,30 %] - Boil 10,0 min Hop 17 12,4 IBUs -
	Steeped Hops Amt Name Type # %/IBU Volume 35,00 g Cascade [8,30 %] - Steep/Whirlpool 60,0 min, 72,0 C Hop 18 4,8 IBUs -
	Estimated Post Boil Vol: 21,35 L and Est Post Boil Gravity: 12,475 Plato

Cool and Prepare Fermentation
	Cool wort to fermentation temperature
	Transfer wort to fermenter
	Add water to achieve final volume of 18,00 L
	Fermentation Ingredients Amt Name Type # %/IBU Volume 1,0 pkg Old Bavarian Lager (White Labs #WLP920) [35,49 ml] Yeast 19 - -
	Measure Actual Original Gravity _______     (Target: 12,475 Plato)
	Measure Actual Batch Volume _______     (Target: 18,00 L)
Fermentation
	Dry Hop and Prepare for Bottling/Kegging Dry Hop/Bottling Ingredients Amt Name Type # %/IBU Volume 30,00 g Cascade [8,30 %] - Dry Hop 3,0 Days Hop 20 0,0 IBUs -
	Measure Final Gravity: _________  (Estimate: 2,915 Plato)

Edytowane 27 Listopada 2020 przez Pan Łyżwa