PL | EN
Batch size
-
20 liter(s)Expected quantity of finished beer
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80 minBoil time
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15 %/hEvaporation rate
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28.8 liter(s)Boil size
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15 %Boil loss
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10Pre-boil gravity BLG
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5 %Trub loss
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0 %Dry hopping loss
Mash information
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70 %Mash efficiency
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4 liter(s) / kgLiquor-to-grist ratio
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21.2 liter(s)Mash size
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26.5 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
46 C | 1 min |
50 C | 10 min |
67 C | 60 min |
76 C | 15 min |
-
StatusBrewed
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FINISHED
-
PILS V2
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | BESTMALZ - Pilzneński | 5 kg 94.3% | 80.5 % | 4 |
Grain | Bestmalz - Monachijski | 0.2 kg 3.8% | 80 % | 16 |
Grain | Cara-Pils/Dextrine | 0.1 kg 1.9% | 72 % | 4 |
Sum | 5.3 kg |
Hops
Bitterness ratio 0.58 Bitter
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Hersbrucker | 20 g | 30 min | 4.1 % |
Boil | Tettnang | 10 g | 30 min | 4 % |
Boil | Hersbrucker | 20 g | 20 min | 4.1 % |
Boil | Tettnang | 15 g | 20 min | 4 % |
Aroma (end of boil) | Hersbrucker | 20 g | 10 min | 4.1 % |
Aroma (end of boil) | Tettnang | 15 g | 10 min | 4 % |
Aroma (end of boil) | Hersbrucker | 20 g | 5 min | 4.1 % |
Aroma (end of boil) | Tettnang | 10 g | 5 min | 4 % |
Aroma (end of boil) | Hersbrucker | 20 g | 1 min | 4.1 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
Oslo | Ale | Slant | 50 ml | Priv |
Fermentacja w temperaturze 25-28 |
Extras
Type | Name | Amount | Use for | Time |
---|---|---|---|---|
Fining | Whirlfloc | 1.25 g | Boil | 5 min |
Water Agent | Kwas fosforowy 75% | 5 g | Boil | 75 min |
Calcium (ppm) 50-75
Magnesium (ppm) 0-30
Alkalinity as CaCO3 0-40
Sulfate (ppm) 50-150
Chloride (ppm) 50-100
Sodium (ppm) <100
Residual Alkalinity (-)60-0
Po dodaniu kwasu i mieszanki woda kranowa + woda zdemineralizowana (50%)
Calcium (ppm) 55
Magnesium (ppm) 6
Alkalinity as CaCO3 17
Sulfate (ppm) 76
Chloride (ppm) 59
Sodium (ppm) 26
Residual Alkalinity -26