View Recipe

Recipe Tools ▼
- Brew!
- Copy
- Label Generator
- Quick Water Requirements
- Add To
  Shopping List
Export ▼
- Embed
- Text
- HTML
- BeerXML
Print

Żytnia Dynia

Method: All Grain
Style: Holiday/Winter Special Spiced Beer
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 23 liters
Post Boil Size: 19 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 186 calories (Per 330ml)
Carbs: 20.5 g (Per 330ml)

Created: Monday October 7th 2019

Original Gravity:

1.060

Final Gravity:

1.017

ABV (standard):

5.6%

IBU (tinseth):

18.7

EBC (ebcmorey):

71.5

Mash pH

n/a

Cost $

n/a

Want no ads? Go Premium and unlock all our brewing tools!

Fermentables

Amount	Fermentable	PPG	EBC	Bill %
2.30 kg	German - Pale Ale2.3 kg Pale Ale	39	4.64	44.2%
1.40 kg	German - Rye1.4 kg Rye	38	7.84	26.9%
0.50 kg	Flaked Oats0.5 kg Flaked Oats	33	4.37	9.6%
1 kg	German - Chocolate Rye1 kg Chocolate Rye	31	638.96	19.2%
5.20 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
15 g	Centennial15 g Centennial Hops	Pellet	10	Boil	60 min	18.72	20%
30 g	Citra30 g Citra Hops	Pellet	12.1	Aroma	0 min		40%
30 g	Amarillo30 g Amarillo Hops	Pellet	12.7	Aroma	0 min		40%
75 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
15 g	Centennial (Pellet) 15 g Centennial (Pellet) Hops	18.72	20%
30 g	Citra (Pellet) 30 g Citra (Pellet) Hops		40%
30 g	Amarillo (Pellet) 30 g Amarillo (Pellet) Hops		40%
75 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
20 L	Temperature	--	44 °C	20 min
	Temperature	--	64 °C	40 min
	Temperature	--	72 °C	20 min
	Temperature	--	78 °C	5 min
Starting Grain Temp: 20 °C

Yeast

Fermentis - Safbrew - Specialty Ale Yeast T-58

Amount:	1 Each	Cost:
Attenuation (avg):	70%	Flocculation:	High
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 103 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: InvertSugar Amount: 122.1 g Temp: 20 °C CO₂ Level: 2.25 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Dynia: 3.27 kg zwykłej i 1.55 piżmowej pokrojono na kawałki i pieczono w ~150-200 C przez ok. 3 godziny. Masa spadła do w sumie ~2.5 kg. Kawałki dodano do kotła zaciernego po upływie pierwszej przerwy (w 44 C) i trzymano ze słodem przez całe zacieranie, potem wyrzucono ze słodem.

Inne dodatki:
60 min got.: 10 g startego kardamonu, 5 g goździków;
15 min got.: 5 g świeżo startej gałki muszkatołowej, 3 ziarenka anyżu;
cicha: cynamon + goździki

Last Updated and Sharing

220

Views

Brews

Public: Yup, Shared
Last Updated: 2019-11-12 11:03 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

Discussion about this recipe:

You must be logged in to add comments.

If you do not yet have an account, you may register here.

Want no ads? Go Premium and unlock all our brewing tools!