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12° Sazz zakwas

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Batch size

  • 56 liter(s)
    Expected quantity of finished beer
  • 70 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 65 liter(s)
    Boil size
  • 2 %
    Boil loss
  • 11
    Pre-boil gravity BLG
  • 2 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 82 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 33 liter(s)
    Mash size
  • 44 liter(s)
    Total mash volume

Steps

Temp Time
63 C 30 min
72 C 40 min
78 C 10 min

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Fermentables

12.1 BLG
4.9% ABV
4 SRM
Type Name Amount Yield EBC
Grain Viking Pilsner malt 7.5 kg 68.2% 82 % 4
Grain Viking Vienna Malt 1 kg 9.1% 79 % 7
Grain Viking Munich Malt 1 kg 9.1% 78 % 18
Grain Weyermann - Carapils 1 kg 9.1% 78 % 4
Grain Weyermann - Acidulated Malt 0.5 kg 4.5% 80 % 6
Sum 11 kg

Hops

36 IBU

Bitterness ratio 0.73 Bitter

Use for Name Amount Time Alpha acid
Boil Magnum 65 g 60 min 10.5 %
Boil Sazz 25 g 60 min 4 %
Boil Sazz 30 g 10 min 4 %

Yeasts

Name Type Form Amount Laboratory
w34/70 Lager Slant 1000 ml ---

Extras

Type Name Amount Use for Time
Fining whirfloc 2 g Boil 10 min

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