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MONACHIJSKI HELLES

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Batch size

  • 10 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 14.3 liter(s)
    Boil size
  • 25 %
    Boil loss
  • 11
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 9.5 liter(s)
    Mash size
  • 12.2 liter(s)
    Total mash volume

Steps

Temp Time
65 C 60 min
76 C 10 min

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Fermentables

11.9 BLG
4.8% ABV
4.2 SRM
Type Name Amount Yield EBC
Grain Słód pilzneński Viking Malt (Strzegom) 2.5 kg 92.6% --- % 4
Grain Słód karmelowy jasny Carahell® Weyermann® 0.2 kg 7.4% --- % 25
Sum 2.7 kg

Hops

20 IBU

Bitterness ratio 0.42 Balanced

Use for Name Amount Time Alpha acid
First Wort Hallertauer Mittelfrüh 15 g 60 min 4.8 %
Whirlpool Hallertauer Mittelfrüh 15 g 20 min 4.8 %

Yeasts

Name Type Form Amount Laboratory
Fermentis Saflager W34/70 Lager Dry 11.5 g Fermentis Saflager

Extras

Type Name Amount Use for Time
Fining Whirlfoc T 1.25 g Boil 5 min

Notes

  • schłodzenie brzeczki do temp. 9-10°C;
    fermentacja - temperatura piwa w głównej fazie fermentacji 9-10°C, dojrzewanie w temp. 18-19°C (przerwa diacetylowa);
    rozlew - poziom nasycenia 2,2-2,3 vol.;
    refermentacja - 14 dni

    profil wody (ppm): Ca 50-100; Mg 10; SO4 0-50; Cl 50-100; Alk. całk. 0-50; RA -50-0
    Nov 8, 2021, 9:56 PM

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