PL | EN
Belgiam Pale Ale by ZagorzynU
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13.8Gravity BLG
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31IBU
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5.7 %ABV
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8.5SRM
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All GrainType
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Style
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Brewer
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Base recipe
![](/uploads/qr-code/426b666ee363a9239896a68382a2f188.png)
Batch size
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20 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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25.3 liter(s)Boil size
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10 %Boil loss
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12.6Pre-boil gravity BLG
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5 %Trub loss
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0 %Dry hopping loss
Mash information
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75 %Mash efficiency
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3.5 liter(s) / kgLiquor-to-grist ratio
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19.3 liter(s)Mash size
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24.8 liter(s)Total mash volume
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StatusBrewed
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MASH
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Briess - Pale Ale Malt | 3 kg 54.5% | 80 % | 7 |
Grain | Słód Monachijski | 1.5 kg 27.3% | --- % | 15 |
Grain | Słód Caramel Pils | 0.2 kg 3.6% | --- % | 200 |
Grain | Słód zakwaszający | 0.3 kg 5.5% | --- % | 5 |
Grain | Słód cookie | 0.5 kg 9.1% | --- % | --- |
Sum | 5.5 kg |
Hops
Bitterness ratio 0.55 Bitter
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Styrian Golding | 25 g | 60 min | 5.6 % |
Boil | Styrian Golding | 25 g | 30 min | 5.6 % |
Boil | East Kent Goldings | 50 g | 5 min | 4.7 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
FM20 Białe Walonki | Wheat | Liquid | 1400 ml | Fermentum Mobile |
Notes
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Przerwa białkowa 53 na 15 min
Przerwa scukrzająca 69 na 60 min
Mushout
Woda do wysładzania 250
48 h namnażanie drożdzy
Ph zacieru w 10 min 5,16
Ph wysładzana 5,9
Sep 5, 2020, 6:14 PM