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ABW

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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
  • 23.3
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 50 %
    Mash efficiency
  • 2.5 liter(s) / kg
    Liquor-to-grist ratio
  • 40 liter(s)
    Mash size
  • 56 liter(s)
    Total mash volume

Steps

Temp Time
68 C 120 min
78 C 10 min

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Fermentables

25.5 BLG
12% ABV
28.1 SRM
Type Name Amount Yield EBC
Grain Malteurop Lager 5 kg 31.3% --- % 3.5
Grain Malteurop Pilsner 5 kg 31.3% --- % 4
Grain Monachijski Optima 2 kg 12.5% 80 % 19
Grain Wiedeński Optima 2 kg 12.5% --- % 9.5
Grain Cookie Viking Malt 1 kg 6.3% --- % 50
Grain Optima SŁÓD KARMELOWY JASNY 100-150 0.5 kg 3.1% --- % 125
Grain Strzegom Karmel 600 0.5 kg 3.1% 68 % 601
Sum 16 kg

Hops

108 IBU

Bitterness ratio 1 Very bitter

Use for Name Amount Time Alpha acid
Boil Citra USA 50 g 45 min 13.3 %
Boil Cascade 50 g 45 min 8 %
Boil Simcoe 50 g 45 min 14.5 %

Yeasts

Name Type Form Amount Laboratory
Safale US-05 Ale Slant 500 ml Fermentis

Notes

  • słody wrzucamy do 28,5l wody o temperaturze 72oC,

    - następnie przez 60 minut utrzymujemy zacier w temperaturze 66-68oC,

    - następnie podgrzewamy do 78oC i utrzymujemy 5 minut,

    - wysładzanie do uzyskania brzeczka przednia: 18l - 22 blg, potem wysładzanie w 7l wody o wodą o temperaturze 75oC do uzyskania 20-21 Blg.
    Dec 22, 2020, 5:29 PM

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