PL | EN
Batch size
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14 liter(s)Expected quantity of finished beer
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120 minBoil time
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10 %/hEvaporation rate
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19.3 liter(s)Boil size
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10 %Boil loss
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19.6Pre-boil gravity BLG
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5 %Trub loss
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0 %Dry hopping loss
Mash information
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68 %Mash efficiency
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2 liter(s) / kgLiquor-to-grist ratio
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12.9 liter(s)Mash size
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19.4 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
72 C | 60 min |
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StatusBrewed
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SECONDARY
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Viking Pale Ale malt | 3 kg 41.2% | 80 % | 5 |
Grain | Biscuit Malt | 1 kg 13.7% | 79 % | 45 |
Grain | Carafa III | 1 kg 13.7% | 70 % | 1034 |
Grain | Oats, Flaked | 1 kg 13.7% | 80 % | 2 |
Sugar | Milk Sugar (Lactose) | 0.84 kg 11.5% | 76.1 % | 0 |
Grain | Weyermann - Chocolate Rye | 0.25 kg 3.4% | 20 % | 493 |
Grain | Jęczmień palony | 0.2 kg 2.7% | 55 % | 985 |
Sum | 7.29 kg |
Hops
Bitterness ratio 0.29 Balanced
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Magnum | 20 g | 60 min | 13.5 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
voss kveik | Ale | Dry | 23 g | Fermentis |