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1863 Pils

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 25.3 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 10.2
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 15.6 liter(s)
    Mash size
  • 20.8 liter(s)
    Total mash volume

Steps

Temp Time
64 C 40 min
69 C 15 min
78 C 10 min

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Fermentables

12.6 BLG
5.1% ABV
4.2 SRM
Type Name Amount Yield EBC
Grain Heidelberg 1 kg 19.2% 80.5 % 2
Grain Pilzneński 3 kg 57.7% 81 % 4
Grain Chit Malt 0.5 kg 9.6% 50 % 2
Grain Acid Malt 0.2 kg 3.8% 58.7 % 6
Grain Munich Malt 0.5 kg 9.6% 80 % 18
Sum 5.2 kg

Hops

37 IBU

Bitterness ratio 0.73 Bitter

Use for Name Amount Time Alpha acid
Boil Talus 15 g 45 min 8.2 %
Boil Amora Preta 15 g 35 min 9 %
Boil Zibi 15 g 20 min 12.5 %
Aroma (end of boil) Talus 35 g 0 min 8.2 %
Aroma (end of boil) Amora Preta 35 g 0 min 9 %
Whirlpool Zibi 35 g 0 min 12.5 %
Dry Hop Amora Preta 50 g 1 day(s) 12.5 %
Dry Hop Talus 25 g 2 day(s) 12.5 %

Notes

  • Woda:
    Ca wapń 50 -75 ppm
    Mg magnez 0-30
    Na sód 0-100
    Ch chlorki 75
    So4 siarczany 75
    Chlorki - Siarczany ok. 1:1
    Hc03 dwuwęglany 0-40

    Ph 5,2-5,4 w temp. 60 C ustalone kwasem mlekowym


    64 C - 40 min
    69 C - 15 min
    78 C 10 min wygrzew

    Whirflock na 10 min przed końcem gotowania

    Amora Preta od razu z drożdżami
    Talus w 2 dniu

    Aromazyna 1 g rozcieńczone w wodzie 50 st. wraz z drożdzami

    Fermentacja
    9 st. 3 dni
    10 st. 4 dni
    11 st. 3 dni
    12 st. 4 dni
    14 st. 2 dni
    Lagerowanie 0 - 2 st. 4 tyg.
    Feb 8, 2025, 2:26 PM

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