PL | EN
Batch size
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21 liter(s)Expected quantity of finished beer
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100 minBoil time
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5 %/hEvaporation rate
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26.1 liter(s)Boil size
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10 %Boil loss
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13.1Pre-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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16.2 liter(s)Mash size
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21.6 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
69 C | 60 min |
78 C | 10 min |
-
StatusBrewed
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FINISHED
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CZEKOLADKA BEZ LAKTOZY
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Viking Pale Ale malt | 2 kg 33.1% | 80 % | 5 |
Grain | Monachijski | 1 kg 16.5% | 80 % | 16 |
Grain | Słód owsiany Fawcett | 1 kg 16.5% | 61 % | 5 |
Sugar | Milk Sugar (Lactose) | 0.65 kg 10.7% | 76.1 % | 0 |
Grain | Fawcett - Brown | 0.35 kg 5.8% | 72 % | 180 |
Grain | Fawcett - Pale Chocolate | 0.3 kg 5% | 71 % | 600 |
Grain | Fawcett - Pszeniczny Czekoladowy | 0.3 kg 5% | 73 % | 1001 |
Grain | Weyermann - Dehusked Carafa II | 0.2 kg 3.3% | 70 % | 837 |
Grain | Strzegom Monachijski typ II | 0.15 kg 2.5% | 79 % | 22 |
Grain | Amber Malt | 0.1 kg 1.7% | 75 % | 43 |
Sum | 6.05 kg |
Hops
Bitterness ratio 0.58 Bitter
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Iunga | 30 g | 60 min | 11 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
Danstar - Nottingham | Ale | Dry | 12.5 g | Danstar |
Extras
Type | Name | Amount | Use for | Time |
---|---|---|---|---|
Water Agent | Lactic Acid | 5 g | Mash | 60 min |
Water Agent | CaCl2 | 5 g | Mash | 60 min |
Water Agent | NaCl | 5 g | Mash | 60 min |
Fining | Whirlfloc | 2.5 g | Boil | 10 min |
Flavor | Łuska kakaowca | 25 g | Secondary | 5 day(s) |