PL | EN
Batch size
-
12 liter(s)Expected quantity of finished beer
-
60 minBoil time
-
10 %/hEvaporation rate
-
15.2 liter(s)Boil size
-
10 %Boil loss
-
12.1Pre-boil gravity BLG
-
5 %Trub loss
-
0 %Dry hopping loss
Mash information
-
65 %Mash efficiency
-
3 liter(s) / kgLiquor-to-grist ratio
-
10.8 liter(s)Mash size
-
14.4 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
65 C | 30 min |
65 C | 30 min |
-
StatusBrewed
-
FINISHED
-
No versions avalible
We introduced new Standard account. Check current subscription plans.
Do you know that PRO members receive notifications about fermenting batches? Become a PRO member!
Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Pilzneński (W) | 1.7 kg 47.2% | 81 % | 4 |
Grain | Pszeniczny (W) | 1.7 kg 47.2% | 85 % | 4 |
Grain | Płatki pszeniczne | 0.2 kg 5.6% | 60 % | 3 |
Sum | 3.6 kg |
Hops
Bitterness ratio 0.15 Sweet
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Lubelski PH 2019 | 15 g | 20 min | 5 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
Wyeast - 1728 Scottish Ale | Ale | Slant | 200 ml | Wyeast Labs |
Extras
Type | Name | Amount | Use for | Time |
---|---|---|---|---|
Water Agent | sól | 12 g | Boil | 10 min |
Flavor | kolendra | 14 g | Boil | 10 min |
Water Agent | chlorek wapnia | 3 g | Mash | 60 min |
Notes
-
zakwaszanie w kotle, l. plantarum z probiotyku, 24h
Mar 9, 2021, 2:22 PM