PL | EN
Batch size
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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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9.5Pre-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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20.8 liter(s)Mash size
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26 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
46 C | 1 min |
50 C | 10 min |
64 C | 60 min |
76 C | 15 min |
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | BESTMALZ - Pilzneński | 4.5 kg 86.5% | 80.5 % | 4 |
Grain | Bestmalz - Monachijski | 0.2 kg 3.8% | 80 % | 16 |
Grain | Rice, Flaked | 0.5 kg 9.6% | 70 % | 2 |
Sum | 5.2 kg |
Hops
Bitterness ratio 0.6 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 |
---|---|---|---|---|
Opshaug | 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 |
Fining | Żelatyna | 3 g | Secondary | 3 day(s) |
Notes
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Woda kranowa
Nagazowanie celować w 2.7
Feb 4, 2021, 9:42 AM