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Baza do jasnych

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Batch size

  • 30 liter(s)
    Expected quantity of finished beer
  • 90 min
    Boil time
  • 5 %/h
    Evaporation rate
  • 38.7 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 4 liter(s) / kg
    Liquor-to-grist ratio
  • 22 liter(s)
    Mash size
  • 27.5 liter(s)
    Total mash volume

Steps

Temp Time
65 C 60 min

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Fermentables

11.7 BLG
4.7% ABV
2.7 SRM
Type Name Amount Yield EBC
Grain Płatki owsiane 1 kg 15.4% 85 % 3
Grain Briess - Pilsen Malt 4 kg 61.5% 80.5 % 2
Sugar Candi Sugar, Clear 1 kg 15.4% 78.3 % 2
Grain Strzegom Wiedeński 0.5 kg 7.7% 79 % 10
Sum 6.5 kg

Hops

14 IBU

Bitterness ratio 0.3 Balanced

Use for Name Amount Time Alpha acid
Boil Magnum 15 g 90 min 12 %

Yeasts

Name Type Form Amount Laboratory
Lutra OYL-071 Ale Slant 100 ml Omega

Extras

Type Name Amount Use for Time
Fining whirlflock 0.9 g Boil 5 min

Notes

  • Baza do baniaków 70 stopni i stygnięcie. Następny dzień dodana do dip hop.
    1. Ipa - 100g,
    2. Książęcy - 50g ( sypane na oko może ciut mniej niż 50)
    3. Haller tradicion - 40g.(supene na oko)

    Powyższe na 3 małe warki po ~10l każda
    Apr 15, 2021, 5:06 PM

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