Diabeł Tasmański

Tasmanian Red Ale

brewed on 12/27/15, packaged on 1/17/16

Stats

Brew length
18.0
Original gravity
14.5°Blg, SG 1.059
Final gravity
3.5°Blg, SG 1.014
Abv
5.7%
Attenuation
apparent 75.9%, real 62.1%

Wort preparation

Fermentables:

  • Słód Pale Ale 3,8 kg
  • Słód czerwony 0,4 kg
  • Słód karmelowy 300 0,2 kg
  • Słód Black of black 30g

Hops:

  • Topaz 55g
  • Waimea 50g

Yeast:

  • US WEST COAST M44 Mangrove Jack's

Misc. items:

Mash steps:

  • 68℃ - 90 minut
  • Black of black 78℃ - 10 minut

Sparging: 14L wody o temperaturze 80℃

Boil time: 60

Hopping schedule:

  • 0min- 10g Topaz, 5g Waimea
  • 50 min- 15g Topaz
  • 55min- 20g Topaz
  • 58min- 10g Topaz, 10g Waimea

Fermentation and packaging

  • Fermentation start date: 12/27/15
  • Bottling date: 1/17/16
  • Carbonation data: forced in keg: carbonation normal (eg. lagers, American ales)
  • Carbonation used: Glukoza 3g/L

Burzliwa, 12/27/15

OG: 14.5°Blg, FG: 5.0°Blg, volume: 18.0 ltr change delete

Cicha, 1/10/16

OG: 5.0°Blg, FG: 3.5°Blg, volume: 18.0 ltr change delete

add fermentation step

Tasting notes