PL | EN
Batch size
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20 liter(s)Expected quantity of finished beer
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80 minBoil time
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10 %/hEvaporation rate
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26.1 liter(s)Boil size
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10 %Boil loss
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11.7Pre-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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3.1 liter(s) / kgLiquor-to-grist ratio
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15.5 liter(s)Mash size
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20.5 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
47 C | 5 min |
65 C | 50 min |
73 C | 10 min |
79 C | 2 min |
-
StatusBrewed
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FINISHED
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BELGIAN AMBER ABBEY
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Pilzneński | 3 kg 60% | 85 % | 4 |
Grain | Monachijski | 1.5 kg 30% | 85 % | 16 |
Grain | Abbey Malt Weyermann | 0.5 kg 10% | 75 % | 45 |
Sum | 5 kg |
Hops
Bitterness ratio 0.15 Sweet
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Saaz (Czech Republic) | 15 g | 25 min | 4.5 % |
Aroma (end of boil) | Hallertau Mittelfruh | 10 g | 65 min | 3 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
Mangrove Jack's M47 Belgian Abbey | Ale | Dry | 10 g | Mangrove Jack's |
Notes
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Wysładzanie 78C
Burzliwa: 18-21°C, 7-10 dni
Cicha: 18-21°C, 7 dni
Butelkować z użyciem 7g glukozy na 1L piwa.
Jul 27, 2022, 10:55 PM