PL | EN
Batch size
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23 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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29 liter(s)Boil size
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10 %Boil loss
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7.3Pre-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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10.5 liter(s)Mash size
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14 liter(s)Total mash volume
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StatusBrewed
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SECONDARY
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Pilzneński | 2.7 kg 77.1% | 81 % | 4 |
Grain | Pszeniczny | 0.7 kg 20% | 85 % | 4 |
Grain | Strzegom Karmel 30 | 0.1 kg 2.9% | 75 % | 30 |
Sum | 3.5 kg |
Hops
Bitterness ratio 0.48 Balanced
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Lublin (Lubelski) | 20 g | 60 min | 4 % |
Boil | Lublin (Lubelski) | 15 g | 40 min | 4 % |
Dry Hop | Cascade | 50 g | 3 day(s) | 6 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
Fermentis US-05 | Ale | Dry | 6 g | Fermentis |
Extras
Type | Name | Amount | Use for | Time |
---|---|---|---|---|
Other | Koncentrat Grejfrutowy | 2500 g | Primary | 14 day(s) |
Other | Bakterie L.plnatarium | 5 g | Primary | 1 day(s) |
Notes
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Do uzyskania kwaśnego samu piwo zakwaszamy bakteriami kwasu mlekowego 24h w temp. ok 30-35 stopni.
Do 11l wody o temp 68 wsypać słody, ustabilizować na 66. Wysładzać 60 minut, 80 st. przez 5 minut. Wysładzać 80 st, 12 litrów.
Brzeczkę schładzamy do 35 st, Zaszczepami bakteriami i ok 24h.
Gotowanie 60 minut:
- Lubelski 20g - 60 min
- Lubelski 15g - 40 min
Po ugotowaniu dolewany koncentratu i 2,5l wody. Wystudzamy zadajemy uwodnione drożdże.
Cascade na cichą
Butelkowanie 8g glukozy na 1l.
Apr 29, 2019, 9:05 AM