PL | EN
Batch size
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22 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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27.8 liter(s)Boil size
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10 %Boil loss
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16.6Pre-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 liter(s) / kgLiquor-to-grist ratio
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24.6 liter(s)Mash size
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32.8 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
64 C | 45 min |
72 C | 10 min |
78 C | 0 min |
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Pilzneński Viking | 5 kg 61% | 80 % | 4 |
Grain | Pszeniczny Viking | 1.5 kg 18.3% | 75 % | 5 |
Grain | Pale Ale Viking | 0.5 kg 6.1% | 80 % | 6 |
Grain | Płatki owsiane | 1 kg 12.2% | 85 % | 3 |
Grain | Pszeniczny Czekoladowy Weyermann | 0.1 kg 1.2% | 74 % | 1100 |
Grain | Jęczmienny Czekoladowy Viking | 0.1 kg 1.2% | 70 % | 1200 |
Sum | 8.2 kg |
Hops
Bitterness ratio 0.33 Balanced
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Marynka | 30 g | 60 min | 7.7 % |
Boil | Hallertau Tradition | 30 g | 10 min | 7.1 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
Safale S-04 | Ale | Dry | 23 g | Safale |
Extras
Type | Name | Amount | Use for | Time |
---|---|---|---|---|
Spice | Cynamon | 10 g | Boil | 10 min |
Spice | Skórka z pomarańczy | 100 g | Boil | 10 min |
Spice | Hibiskus | 20 g | Boil | 10 min |
Spice | Anyż | 5 g | Boil | 10 min |
Spice | Lukrecja | 10 g | Boil | 10 min |
Spice | Imbir | 10 g | Boil | 10 min |
Spice | Goździki | 2 g | Boil | 10 min |
15 sztuk |