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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27.5 liter(s)Boil size
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10 %Boil loss
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11.7Pre-boil gravity BLG
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10 %Trub loss
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5 %Dry hopping loss
Mash information
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75 %Mash efficiency
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3.5 liter(s) / kgLiquor-to-grist ratio
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19.3 liter(s)Mash size
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24.8 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
68 C | 60 min |
78 C | 5 min |
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StatusBrewed
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FINISHED
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Oats, Malted | 2.5 kg 38.5% | 80 % | 2 |
Grain | Viking Pale Ale malt | 2.5 kg 38.5% | 80 % | 5 |
Grain | Viking Wheat Malt | 0.5 kg 7.7% | 83 % | 5 |
Sugar | Milk Sugar (Lactose) | 1 kg 15.4% | 76.1 % | 0 |
Sum | 6.5 kg |
Hops
Bitterness ratio 0.27 Balanced
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | BRU-1 | 100 g | 3 min | 15.7 % |
Dry Hop | Centennial | 100 g | 2 day(s) | 10.5 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
Lallemand Voss Kveik | Ale | Slant | 100 ml | Lallemand |
Extras
Type | Name | Amount | Use for | Time |
---|---|---|---|---|
Water Agent | Węglan Wapnia | 2 g | Mash | 60 min |
Flavor | Mango | 3400 g | Secondary | 21 day(s) |