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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10 %/hEvaporation rate
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25.2 liter(s)Boil size
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7 %Boil loss
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11.7Pre-boil gravity BLG
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5 %Trub loss
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2.5 %Dry hopping loss
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Liquid Extract | Ekstrakt słodowy | 3.25 kg 78.3% | 79 % | 15 |
Grain | Viking Malt Karmelowy 50 Czerwony | 0.2 kg 4.8% | 75 % | 50 |
Grain | Strzegom Monachijski typ II | 0.25 kg 6% | 37 % | 22 |
Grain | Viking Malt Karmel 300 | 0.2 kg 4.8% | 70 % | 300 |
Grain | Viking Malt Karmelowy 600 | 0.2 kg 4.8% | 70 % | 600 |
Grain | Viking Malt Jęczmień palony | 0.05 kg 1.2% | 55 % | 985 |
Sum | 4.15 kg |
Hops
Bitterness ratio 0.65 Bitter
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Chinook | 16 g | 60 min | 11.7 % |
Boil | Cascade | 15 g | 30 min | 6 % |
Aroma (end of boil) | Spalt Select | 10 g | 15 min | 4.2 % |
Aroma (end of boil) | Saaz (Czech Republic) | 20 g | 15 min | 3.4 % |
Extras
Type | Name | Amount | Use for | Time |
---|---|---|---|---|
Flavor | Sok wiśniowy | 3000 g | Secondary | 21 day(s) |
Fining | Whirfloc | 2 g | Boil | 10 min |