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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12 %/hEvaporation rate
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26.9 liter(s)Boil size
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15 %Boil loss
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11Pre-boil gravity BLG
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5 %Trub loss
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0 %Dry hopping loss
Mash information
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70 %Mash efficiency
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3.5 liter(s) / kgLiquor-to-grist ratio
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18.9 liter(s)Mash size
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24.3 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
47 C | 8 min |
50 C | 20 min |
63 C | 15 min |
73 C | 15 min |
76 C | 2 min |
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StatusBrewed
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FINISHED
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No versions avalible
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | BESTMALZ - Best Heidelberg Wheat Malt | 3 kg 55.6% | 82 % | 3 |
Grain | Simpsons - Maris Otter | 1.3 kg 24.1% | 81 % | 6 |
Grain | Strzegom Bursztynowy | 0.1 kg 1.9% | 70 % | 70 |
Grain | Simpsons - Maris Otter Low Colour | 0.5 kg 9.3% | 81 % | 6 |
Grain | Pszenica niesłodowana | 0.1 kg 1.9% | 75 % | 3 |
Grain | Cara-Pils/Dextrine | 0.2 kg 3.7% | 72 % | 4 |
Grain | BestMalz - Pszeniczny | 0.2 kg 3.7% | 85 % | 5 |
Sum | 5.4 kg |
Hops
Bitterness ratio 0.44 Balanced
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Cascade | 15 g | 30 min | 7.1 % |
Aroma (end of boil) | Cascade | 15 g | 25 min | 7.1 % |
Aroma (end of boil) | Cascade | 20 g | 10 min | 7.1 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
FM53 Voss kveik | Ale | Liquid | 1000 ml | FM |
1l starter + drożdże. Całość mieszana na mieszadle |
Extras
Type | Name | Amount | Use for | Time |
---|---|---|---|---|
Water Agent | Gips piwowarski | 2 g | Mash | 60 min |
Water Agent | Sól Epsom | 1 g | Mash | 60 min |
Water Agent | Chlorek wapnia (roztwór) | 2.3 g | Mash | 60 min |
To już jest wyliczona dawka roztworu w ml. Wyliczenie było dla 1g Chlorku wapnia | ||||
Water Agent | Kwas mlekowy | 3 g | Boil | 60 min |
Fining | Whirlfloc | 1.25 g | Boil | 5 min |
Flavor | Witamina C | 4 g | Bottling | --- |
Notes
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Parametry wpdy:
Calcium (ppm) 50-100
Magnesium (ppm) 0-30
Alkalinity as CaCO3 0-80
Sulfate (ppm) 100-200
Chloride (ppm) 50-100
Sodium (ppm) <100
Residual Alkalinity (-)60-0
50% wody kranowej z 50% wody demineralizowanej + sole przed wrzuceniem słodów.
Kwas do gotowania
Apr 13, 2020, 2:25 AM
Discussion
Login to commentOnly registered users can comment.
ES
Barwa złota, opalizująca (taka miała być). Piana kremowa, drobno pęcherzykowata. Długo się utrzymuje (taka miała być). W smaku lekkie cytrusy (grejpfrut, limonka) i niska goryczka. W aromacie banan i pomarańcza. Chmielenie można poprawić, nagazowanie lekko też
esen1a
1682 days ago