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Batch size

  • 40 liter(s)
    Expected quantity of finished beer
  • 0 min
    Boil time
  • 10 %/h
    Evaporation rate
  • --- liter(s)
    Boil size
  • 5 %
    Boil loss
  • ---
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 65 %
    Mash efficiency
  • 2.5 liter(s) / kg
    Liquor-to-grist ratio
  • 35 liter(s)
    Mash size
  • 49 liter(s)
    Total mash volume

Steps

Temp Time
63 C 60 min
72 C 30 min
78 C 1 min

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Fermentables

20.7 BLG
9.2% ABV
4.5 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 7 kg 41.2% 80 % 5
Grain Jęczmień niesłodowany 7 kg 41.2% 75 % 2
Sugar cukier 3 kg 17.6% --- % ---
Sum 17 kg

Yeasts

Name Type Form Amount Laboratory
FM41 Gwoździe i Banany Wheat Slant 500 ml Fermentum Mobile
US-05 Ale Slant 200 ml Fermentis

Extras

Type Name Amount Use for Time
Other Glukoamylaza 6 g Boil 120 min

Notes

  • Glukoamylaza dodana przy chłodzeniu od 61C temperatura podtrzymywana na 60C przez 2h.
    Apr 6, 2024, 12:56 PM

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