Rongo - Specialty Beer

Type : All grain Batch size : 55.0 l Boil size : 63.4 l

Created date : Feb. 17, 2022 Created by : Abeerbol Efficiency : 69.0%

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Estimated beer profile Pre-boil gravity: 1.048 Original gravity: 1.055 Final gravity: 1.013 Color: 16.6 EBC ABV: 5.5% Bitterness: 41.8 IBU

Real profile Batch size: ....................... Pre-boil gravity: .................... Original gravity: .................... Final gravity: .................... ABV: ....................

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Ingredients

Amount	Name	Type	#	%/IBU
7.90 kg	Pale Malt (2 Row) Bel (5.9 EBC)	Grain	1	72.1%
2000.0 g	kiwi - Mash 60.0 min	Flavor	2	---
1.20 kg	Rye Malt (9.3 EBC)	Grain	3	10.9%
1.00 kg	Pilsner (2 Row) Bel (3.9 EBC)	Grain	4	9.1%
0.50 kg	miel de sapin direct en fermenteur en primaire (200.0 EBC)	Sugar	5	4.6%
0.36 kg	équivalence sucre kiwi (0.0 EBC)	Sugar	6	3.3%
38.0 g	Azacca (13.00%) - Boil 60.0 min	Hop	7	21.9 IBU
15.0 g	Rakau (9.80%) - Boil 15.0 min	Hop	8	3.2 IBU
15.0 g	Motueka (8.40%) - Boil 15.0 min	Hop	9	2.8 IBU
20.0 g	Motueka (8.40%) - Boil 10.0 min	Hop	10	2.7 IBU
20.0 g	Rakau (9.80%) - Boil 10.0 min	Hop	11	3.1 IBU
50.0 g	Motueka (8.40%) - Boil 5.0 min	Hop	12	3.7 IBU
50.0 g	Rakau (9.80%) - Boil 5.0 min	Hop	13	4.3 IBU
2000.0 g	kiwi - Boil 5.0 min	Flavor	14	---
1000.0 g	kiwi sur split 30L - Secondary 7.0 days	Flavor	15	---
100.0 g	Motueka primaire split 25L (8.40%) - Dry Hop 4.0 days	Hop	16	0.0 IBU
100.0 g	Rakau primaire sur split 25L (9.80%) - Dry Hop 4.0 days	Hop	17	0.0 IBU
100.0 g	Mandarina Bavaria Primaire sur split 25L (10.10%) - Dry Hop 4.0 days	Hop	18	0.0 IBU
Yeast	M-66 Hophead Yeast sur Split 25L - Mangrove Jack	Yeast	19	-
Yeast	M-31 Triple Belgian yeast sur split 30L - Mangrove Jack	Yeast	20	-

Mash detail

Name	Description	Step temperature	Step time
Mash in (Temperature)	Add 33.0 l of water. Heat to 65.3 c over 10 min	63.5 c	80 min
Mash out (Temperature)	Heat to 78.0 c over 10 min	78.0 c	5 min
Filtering
Fly sparge	Fly sparge with 43.1 l of water at 78.0 c