PL | EN
Batch size
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20 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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25.3 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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16.5 liter(s)Mash size
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22 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
63 C | 50 min |
72 C | 20 min |
78 C | 2 min |
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StatusBrewed
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PRIMARY
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Pilzneński | 5 kg 76.9% | 81 % | 4 |
Grain | Pszeniczny | 0.5 kg 7.7% | 85 % | 4 |
Sugar | Kandyzowany | 1 kg 15.4% | 100 % | --- |
Sum | 6.5 kg |
Hops
Bitterness ratio 0.39 Balanced
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Hallertau | 50 g | 45 min | 4.5 % |
Aroma (end of boil) | Hallertau Mittelfruh | 50 g | 5 min | 3 % |
Boil | Marynka | 10 g | 45 min | 10 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
Mangrove Jack's M31 | Ale | Slant | 500 ml | --- |
Safale S-33 | Ale | Slant | 500 ml | --- |
Extras
Type | Name | Amount | Use for | Time |
---|---|---|---|---|
Fining | Mech irlandzki | 4 g | Boil | 5 min |
Notes
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Cukier rozpuścić w gorącej brzeczce i dopiero dodać do gotującej się brzeczki aby nie skarmelizować. Fermentację zacząć od 18st i podnosić do 25st. Cicha prowadzić 2-6st przez 8-10 dni.
Nov 22, 2024, 10:36 PM