PL | EN
Batch size
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25 liter(s)Expected quantity of finished beer
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60 minBoil time
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5 %/hEvaporation rate
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28.9 liter(s)Boil size
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5 %Boil loss
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11.4Pre-boil gravity BLG
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5 %Trub loss
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0 %Dry hopping loss
Mash information
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85 %Mash efficiency
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3 liter(s) / kgLiquor-to-grist ratio
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14.5 liter(s)Mash size
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19.3 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
44 C | 120 min |
55 C | 10 min |
63 C | 20 min |
72 C | 40 min |
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Brewlog is empty
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CHCE(F)SZ WIEŹ START Z FIOLKI
choodzik created 1497 days ago -
WĘDZONE GWOŹDZIAKI
choodzik created 1674 days ago -
PSZENICZKOWIEC RYEAN
choodzik created 2810 days ago
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Pilzneński | 2 kg 41.5% | 81 % | 4 |
Grain | Pszeniczny | 2.5 kg 51.8% | 85 % | 4 |
Grain | Briess - 2 Row Carapils Malt | 0.2 kg 4.1% | 75 % | 3 |
Grain | Otręby pszeniczne | 0.125 kg 2.6% | 80 % | 3 |
Sum | 4.825 kg |
Hops
Bitterness ratio 0.23 Sweet
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Hallertau mittelfruh | 25 g | 60 min | 4.5 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
FM41 Gwoździe i Banany | Wheat | Slant | 100 ml | Fermentum Mobile |
Notes
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Pierwsza przerwa bliżej 40 stopni celcjusza.
Na początku zacierać jedynie słód pszeniczny oraz otręby.
Pozostałe słody dodać po osiągnięciu temperatury na poziomie 63 stopni celcjusza.
Dla ułatwienia filtracji dodać 0,1-0,25 łuski ryżowej sterylizowanej (2-5%)
Nov 13, 2016, 11:57 PM