PL | EN
American Stout Pinta 'Mothma...
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16.1Gravity BLG
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57IBU
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6.8 %ABV
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43.8SRM
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All GrainType
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Style
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Brewer
Batch size
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15 liter(s)Expected quantity of finished beer
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60 minBoil time
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10 %/hEvaporation rate
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21.4 liter(s)Boil size
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15 %Boil loss
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14.7Pre-boil gravity BLG
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15 %Trub loss
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0 %Dry hopping loss
Mash information
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70 %Mash efficiency
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2.5 liter(s) / kgLiquor-to-grist ratio
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15.1 liter(s)Mash size
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21.2 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
64 C | 25 min |
68 C | 25 min |
72 C | 20 min |
78 C | 5 min |
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Viking Pilsner malt | 3 kg 49.6% | 82 % | 4 |
Grain | Viking Munich Malt | 1 kg 16.5% | 78 % | 18 |
Grain | Barley, Flaked | 0.9 kg 14.9% | 70 % | 4 |
Grain | pszeniczny czekoladowy weyermann | 0.25 kg 4.1% | 65 % | 1050 |
Grain | Weyermann - Dehusked Carafa III | 0.25 kg 4.1% | 70 % | 1400 |
Grain | Viking Wheat Malt | 0.25 kg 4.1% | 83 % | 5 |
Grain | Fawcett - Pale Chocolate | 0.2 kg 3.3% | 71 % | 626 |
Grain | Caraaroma | 0.2 kg 3.3% | 78 % | 400 |
Sum | 6.05 kg |
Hops
Bitterness ratio 0.86 Very bitter
Use for | Name | Amount | Time | Alpha acid |
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Boil | Chinook | 20 g | 60 min | 13.3 % |
ctz | ||||
Boil | Simcoe | 25 g | 10 min | 12.8 % |
Boil | Idaho 7 | 25 g | 10 min | 13.1 % |
Aroma (end of boil) | Simcoe | 25 g | 0 min | 12.8 % |
Aroma (end of boil) | Idaho 7 | 25 g | 0 min | 13.1 % |
Dry Hop | Sabro | 25 g | 3 day(s) | 14 % |
Dry Hop | Simcoe | 25 g | 3 day(s) | 12.8 % |
Dry Hop | Citra | 25 g | 3 day(s) | 12 % |
Dry Hop | Mosaic | 25 g | 3 day(s) | 10 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
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Safale US-05 | Ale | Dry | 23 g | Fermentis |
Extras
Type | Name | Amount | Use for | Time |
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Water Agent | chlorek wapnia | 5 g | Mash | 90 min |
Water Agent | kreda | 4 g | Mash | 90 min |
Water Agent | epsom | 1 g | Mash | 90 min |
albo gips | ||||
Fining | whirflock | 1 g | Boil | 5 min |
Notes
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Palone pod koniec zacierania
Cel 16°
~50 IBU
8 stycznia – 9 luty 2024 – otwarty Formularz Zgłoszeniowy Konkursu
12 – 16 luty 2024 – recepcja piw do Konkursu (Browar PINTA – Wieprz)
22 – 24 luty 2024 – obrady Jury Konkursu
24 luty 2024 – ogłoszenie wyników Konkursu
Nov 22, 2023, 5:39 PM