PL | EN

  1. Dashboard
  2. Public recipes
  3. Kriek

Kriek

1
Print

Batch size

  • 24 liter(s)
    Expected quantity of finished beer
  • 70 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 30.8 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 13.3
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 5.5 liter(s) / kg
    Liquor-to-grist ratio
  • 23.6 liter(s)
    Mash size
  • 27.9 liter(s)
    Total mash volume

Create your own version

We introduced new Standard account. Check current subscription plans.
Do you know that PRO members have fully automated inventory stock tracking? Become a PRO member!

Fermentables

14.7 BLG
6.1% ABV
7.4 SRM
Type Name Amount Yield EBC
Grain Pale Ale Malt 2.5 kg 39.7% --- % 7
Grain Monachijski typ II 1 kg 15.9% --- % 25
Grain Biscuit 0.5 kg 7.9% --- % 50
Grain Karmelowy Jasny 0.3 kg 4.8% --- % 30
Adjunct Pszenica niesłodowana 2 kg 31.7% --- % 3
Sum 6.3 kg

Hops

7 IBU

Bitterness ratio 0.12 Sweet

Use for Name Amount Time Alpha acid
Boil Summit 5 g 55 min 15.8 %

Yeasts

Name Type Form Amount Laboratory
Safbrew S-33 Ale Dry 11.5 g Safbrew
Wyeast 3278 Belgian Lambic Blend Ale Liquid 125 ml Wyeast Labs

Extras

Type Name Amount Use for Time
Flavor Wiśnie 6000 g Secondary 90 day(s)

Notes

  • Kulturę bakterii 3278 Belgian Lambic Blend dodać po tygodniu fermentacji burzliwej drożdżami S-33, odstawić fermentor do piwnicy i zapomnieć o nim na minimum rok.
    Wiśnie dodać najwcześniej po roku od zadania kultur bakterii lambikowych, na czas minimum 3 miesiące.
    Dec 6, 2017, 10:36 AM

Discussion