PL | EN

  1. Dashboard
  2. Public recipes
  3. LukaRis

LukaRis

0
Print

Batch size

  • 15 liter(s)
    Expected quantity of finished beer
  • 180 min
    Boil time
  • 8 %/h
    Evaporation rate
  • 20.5 liter(s)
    Boil size
  • 5 %
    Boil loss
  • 22.2
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 20.4 liter(s)
    Mash size
  • 27.2 liter(s)
    Total mash volume

Steps

Temp Time
65 C 90 min
76 C 10 min

  • Brewlog is empty

  • No versions avalible

Create your own version

We introduced new Standard account. Check current subscription plans.
Do you know that PRO members can modify recipe for a single batch? Become a PRO member!

Fermentables

27.4 BLG
13.2% ABV
38.5 SRM
Type Name Amount Yield EBC
Grain Briess - Pale Ale Malt 4 kg 51.3% 80 % 7
Grain Monachijski 1 kg 12.8% 80 % 16
Grain Pszeniczny 0.5 kg 6.4% 85 % 4
Grain Barley, Oats, Corn, Rye, Flaked 0.4 kg 5.1% 78.3 % 4
Grain Strzegom Karmel 150 0.2 kg 2.6% 75 % 150
Grain Coffee Malt 0.2 kg 2.6% 74 % 250
Grain Briess - Chocolate Malt 0.2 kg 2.6% 60 % 900
Grain Fawcett - Pszeniczny Czekoladowy 0.2 kg 2.6% 73 % 1001
Grain Carafa II 0.1 kg 1.3% 70 % 812
Sugar Candi Sugar, Clear 1 kg 12.8% 78.3 % 2
Sum 7.8 kg

Hops

61 IBU

Bitterness ratio 0.52 Bitter

Use for Name Amount Time Alpha acid
Boil Taurus 25 g 60 min 12 %
Boil Marynka 25 g 45 min 8.8 %
Aroma (end of boil) Herkules 25 g 15 min 16 %
Aroma (end of boil) Lublin (Lubelski) 25 g 5 min 4 %

Yeasts

Name Type Form Amount Laboratory
Danstar - Nottingham Ale Slant 0.5 ml Danstar

Notes

  • Temp. zacierania 65-68 stopni C
    Ciemne słody dodane na początku zacierania
    W razie nie osiągnięcia stopni BLG zastosować dodatek cukru na 10 minut przed końcem warzenia.
    Apr 10, 2017, 9:26 PM

Discussion