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OTWARCIE SAISONU

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Batch size

  • 19 liter(s)
    Expected quantity of finished beer
  • 70 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 26.6 liter(s)
    Boil size
  • 10 %
    Boil loss
  • ---
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 4 liter(s) / kg
    Liquor-to-grist ratio
  • 20.8 liter(s)
    Mash size
  • 26 liter(s)
    Total mash volume

Steps

Temp Time
63 C 50 min
71 C 10 min

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Fermentables

14.4 BLG
6.2 SRM
Type Name Amount Yield EBC
Grain Strzegom Pilzneński 3 kg 54.5% 80 % 4
Grain Weyermann - Pale Ale Malt 0.5 kg 9.1% 85 % 7
Grain Weyermann pszeniczny jasny 0.5 kg 9.1% 80 % 6
Grain Strzegom Wiedeński 1 kg 18.2% 79 % 10
Grain Carahell 0.2 kg 3.6% 77 % 26
Sugar Candi Sugar, Clear 0.3 kg 5.5% 78.3 % 2
Sum 5.5 kg

Hops

34 IBU

Bitterness ratio 0.53 Bitter

Use for Name Amount Time Alpha acid
Boil Marynka 20 g 40 min 10 %
Boil Saaz (Czech Republic) 25 g 40 min 4.5 %
Aroma (end of boil) Saaz (Czech Republic) 25 g 10 min 4.5 %

Yeasts

Name Type Form Amount Laboratory
Wyeast - Belgian Saison Ale Liquid 0.5 ml Wyeast Labs

Extras

Type Name Amount Use for Time
Flavor Curacao 20 g Boil 15 min
Flavor Skórki cytryny 20 g Boil 5 min
Spice Kolendra 20 g Boil 1 min

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