PL | EN

  1. Dashboard
  2. Public recipes
  3. LEM | Altbier (by Homebeer)

LEM | Altbier (by Homebeer)

0
Print

Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 70 min
    Boil time
  • 1 %/h
    Evaporation rate
  • 20.2 liter(s)
    Boil size
  • 0 %
    Boil loss
  • 11.9
    Pre-boil gravity BLG
  • 0 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 66 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 14.4 liter(s)
    Mash size
  • 19.2 liter(s)
    Total mash volume

Steps

Temp Time
53 C 15 min
63 C 30 min
73 C 30 min
79 C 0 min

  • Brewlog is empty

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

11.9 BLG
4.8% ABV
12.4 SRM
Type Name Amount Yield EBC
Grain Viking Malt Monachijski Jasny 4.6 kg 95.8% 79 % 16
Grain Viking Malt Karmelowy 300 0.2 kg 4.2% 70 % 299
Sum 4.8 kg

Hops

15 IBU

Bitterness ratio 0.31 Balanced

Use for Name Amount Time Alpha acid
Boil Hallertau Spalt Select 20 g 55 min 4.2 %
Boil Hallertau Spalt Select 10 g 25 min 4.2 %
Boil Hallertau Spalt Select 10 g 5 min 4.2 %

Yeasts

Name Type Form Amount Laboratory
Safale S-04 Ale Dry 11.5 g Fermentis

Notes

  • Słody wsypujemy do 15l wody o temperaturze 56C,
    Wysładzanie w 10l wody o temperaturze 75C

    Studzenie do temperatury poniżej 30oC, zadanie drożdży. Fermentacja burzliwa - 5-7 dni w temperaturze 16-18 stopni C, fermentacja cicha 2-4 tygodnie, rozlew do butelek. Po 4 tygodniach piwo jest gotowe do spożycia.
    Oct 30, 2020, 10:38 AM

Discussion