PL | EN
LEM | Belgian Whisky Beer (by...
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11.9Gravity BLG
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51IBU
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4.8 %ABV
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31.8SRM
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All GrainType
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Style
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Brewer
![](/uploads/qr-code/aee4b55129d2008925c960edd2cf769e.png)
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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1 %/hEvaporation rate
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20.2 liter(s)Boil size
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0 %Boil loss
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11.9Pre-boil gravity BLG
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0 %Trub loss
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0 %Dry hopping loss
Mash information
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56.2 %Mash efficiency
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3.5 liter(s) / kgLiquor-to-grist ratio
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19.6 liter(s)Mash size
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25.2 liter(s)Total mash volume
Steps
Temp | Time |
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63 C | 45 min |
73 C | 15 min |
79 C | 0 min |
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Brewlog is empty
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LEM | BELGIAN WHISKY BEER
Grim created 1385 days ago
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Fermentables
Type | Name | Amount | Yield | EBC |
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Grain | Viking Malt Pilzneński | 4 kg 71.4% | 82 % | 4 |
Grain | Viking Malt Monachijski Ciemny | 0.5 kg 8.9% | 78 % | 22 |
Grain | Fawcett - Peated (Wędzony) | 0.5 kg 8.9% | 81 % | 5 |
Grain | Viking Malt Jęczmień palony 1000 | 0.4 kg 7.1% | 55 % | 985 |
Grain | Viking Malt Karmelowy 600 | 0.2 kg 3.6% | 68 % | 601 |
Sum | 5.6 kg |
Hops
Bitterness ratio 1.06 Very bitter
Use for | Name | Amount | Time | Alpha acid |
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Boil | Ariana | 40 g | 60 min | 9.4 % |
Boil | Ariana | 10 g | 5 min | 9.4 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
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Safbrew BE-256 | Ale | Dry | 11.5 g | Fermentis |
Notes
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Słody wsypujemy do 15l wody o temperaturze 66oC,
Wysładzanie w 10l wody o temperaturze 75oC.
Fermentacja burzliwa 5-7 dni w temperaturze ok.23-25oC.
Fermentacja cicha w temperaturze 16-18oC około 2-4 tygodnie.
Leżakowanie w temperaturze 10-12oC przez około 6-8 tygodni.
Oct 31, 2020, 10:19 AM