PL | EN
Batch size
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23 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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29 liter(s)Boil size
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10 %Boil loss
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10.2Pre-boil gravity BLG
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5 %Trub loss
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0 %Dry hopping loss
Mash information
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75 %Mash efficiency
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3.2 liter(s) / kgLiquor-to-grist ratio
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14.4 liter(s)Mash size
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18.9 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
44 C | 20 min |
64 C | 60 min |
72 C | 15 min |
78 C | 10 min |
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Słód PSZENICZNY Viking Malt | 2 kg 44.4% | 82 % | 5 |
Grain | Słód Pilsneński Viking Malt Strzegom 3-4,5 EBC | 2.5 kg 55.6% | 80 % | 4 |
Sum | 4.5 kg |
Hops
Bitterness ratio 0.5 Bitter
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Sybilla | 20 g | 60 min | 3.5 % |
Aroma (end of boil) | Citra | 20 g | 15 min | 12 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
t-58 | Wheat | Dry | 11 g | --- |
Extras
Type | Name | Amount | Use for | Time |
---|---|---|---|---|
Water Agent | Gips | 2.5 g | Boil | 60 min |
Water Agent | kwas fosforowy | 2.5 g | Boil | 60 min |