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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22.2Pre-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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4 liter(s) / kgLiquor-to-grist ratio
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16 liter(s)Mash size
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20 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
63 C | 45 min |
72 C | 20 min |
76 C | 5 min |
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Brewlog is empty
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DYNIOWE WARKA 13
mrmrooz created 2497 days ago
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Viking Pale Ale malt | 4 kg 48.2% | 80 % | 5 |
Adjunct | Dynia | 4 kg 48.2% | --- % | --- |
Sugar | Cukier demerara | 0.3 kg 3.6% | --- % | --- |
Sum | 8.3 kg |
Hops
Bitterness ratio 0.12 Sweet
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Lublin (Lubelski) | 50 g | 50 min | 4 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
Safale S-04 | Ale | Dry | 11.5 g | Safale |
Extras
Type | Name | Amount | Use for | Time |
---|---|---|---|---|
Spice | Cynamon mielony | 3 g | Boil | 5 min |
Spice | Imbir mielony | 2 g | Boil | 5 min |
Spice | Gałka muszkatołowa | 1 g | Boil | 5 min |
Spice | Ziele angielskie | 2 g | Boil | 5 min |
Notes
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Dynię pokroić w kostkę i gotować w garnku 40 minut do wygotowania wody. Następnie posypać cukrem trzcinowym (1,5 szklanki - 300 gram), piec w piekarniku w naczyniu żaroodpornym (temp. 200 stopni) do uzyskania karmelowej skorupki.
Filtrować z użyciem łuski ryżowej.
Przyprawy podane w łyżeczkach, nie w gramach. Ziele angielskie w ziarnach.
Mar 30, 2017, 5:50 PM