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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26.4 liter(s)Boil size
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10 %Boil loss
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---Pre-boil gravity BLG
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10 %Trub loss
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0 %Dry hopping loss
Mash information
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80 %Mash efficiency
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4 liter(s) / kgLiquor-to-grist ratio
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18.2 liter(s)Mash size
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22.8 liter(s)Total mash volume
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Brewlog is empty
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POLISH PILS - KOOPERACJA
Lichtus created 2385 days ago
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Strzegom Pilzneński | 4 kg 87.9% | 80 % | 4 |
Grain | Strzegom Monachijski typ I | 0.5 kg 11% | 79 % | 16 |
Grain | zakwaszający | 0.05 kg 1.1% | --- % | --- |
Sum | 4.55 kg |
Hops
Bitterness ratio 0.62 Bitter
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Iunga | 20 g | 60 min | 11 % |
Boil | Sybilla | 25 g | 15 min | 3.5 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
FM31 Bawarska Dolina | Lager | Slant | 200 ml | Fermentum Mobile |
Notes
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Zacieranie dekokcyjne jednowarowe
1. podgrzewamy do 62/63'C - 10 minut
2. odbieramy 1/3 dekoktu - dekokt podgrzewamy do 72'C i trzymamy 15 minut
główny zacier utrzymujemy przy 62-64'C
3. zagotowujemy dekokt, gotujemy 15-20min
4. dodajemy dekokt do zacieru głównego, ustalamy temp na 72'C - 30 min
5. Mash out 76-78'C
7. wysładzanie
Feb 1, 2018, 8:38 PM