PL | EN

  1. Dashboard
  2. Public recipes
  3. Haze to the face!

Haze to the face!

0
Print

Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 30 min
    Boil time
  • 35 %/h
    Evaporation rate
  • 34.1 liter(s)
    Boil size
  • 35 %
    Boil loss
  • 15
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 72 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 29.1 liter(s)
    Mash size
  • 38.8 liter(s)
    Total mash volume

Steps

Temp Time
67 C 60 min
72 C 20 min
76 C 0 min

  • Brewlog is empty

  • No versions avalible

Create your own version

We introduced new Standard account. Check current subscription plans.
Do you know that PRO members receive notifications about fermenting batches? Become a PRO member!

Fermentables

17.5 BLG
7.5% ABV
4.3 SRM
Type Name Amount Yield EBC
Grain BESTMALZ - Best Heidelberg 7 kg 72.2% 80.5 % 2.9
Grain BESTMALZ - Best Heidelberg Wheat Malt 0.9 kg 9.3% 82 % 3
Grain Płatki owsiane 1 kg 10.3% 60 % 3
Grain Płatki pszeniczne 0.5 kg 5.2% 60 % 3
Grain Słód owsiany Castlemalting 0.3 kg 3.1% 61 % 5
Sum 9.7 kg

Hops

79 IBU

Bitterness ratio 1.1 Very bitter

Use for Name Amount Time Alpha acid
Whirlpool Nelson Sauvin 100 g 30 min 11 %
Whirlpool Mackinac 100 g 30 min 10.5 %
Whirlpool Moutere 50 g 30 min 14.5 %
Dry Hop Mackinack 100 g 3 day(s) 10.5 %
Dry Hop Nelson Sauvin 50 g 3 day(s) 11 %
Dry Hop Moutere 50 g 3 day(s) 14.5 %
Dry Hop Nelson Sauvin 100 g 3 day(s) 11 %
Dry Hop Mackinack 50 g 3 day(s) 10.5 %
Dry Hop Moutere 50 g 3 day(s) 14.5 %

Yeasts

Name Type Form Amount Laboratory
Hazy daze II Ale Slant 300 ml Whitelabs

Extras

Type Name Amount Use for Time
Water Agent Kwas mlekowy 80% 10 g Mash 60 min
Fining Whirfloc 2 g Boil 15 min
Water Agent Pożywka 3 g Boil 15 min
Other Kwas askorbinowy 4 g Bottling ---

Notes

  • Ph zacieru 5.4
    Ph brzeczki 5.5
    Drożdże zadane w 18C po rozpoczęciu fermentacji podniesione do 19C
    24.04.22-> 17.5BLG
    30.04.22 -> 6BLG
    Apr 24, 2022, 6:46 PM

Discussion