PL | EN
Batch size
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23 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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31.4 liter(s)Boil size
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10 %Boil loss
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18.2Pre-boil gravity BLG
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7 %Trub loss
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7 %Dry hopping loss
Mash information
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75 %Mash efficiency
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3 liter(s) / kgLiquor-to-grist ratio
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31.6 liter(s)Mash size
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42.1 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
55 C | 5 min |
62 C | 50 min |
72 C | 30 min |
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Viking Pale Ale malt | 3 kg 28.5% | 80 % | 5 |
Grain | Monachijski | 3 kg 28.5% | 80 % | 16 |
Grain | Strzegom Wiedeński | 2 kg 19% | 79 % | 10 |
Grain | Fawcett - Pszeniczny Czekoladowy | 0.33 kg 3.1% | 73 % | 1001 |
Grain | Płatki owsiane | 0.4 kg 3.8% | 85 % | 3 |
Grain | Briess - Dark Chocolate Malt | 0.6 kg 5.7% | 60 % | 827 |
Grain | Strzegom Czekoladowy 400 | 0.5 kg 4.7% | 68 % | 400 |
Grain | Jęczmień palony | 0.2 kg 1.9% | 55 % | 985 |
Grain | Briess - Black Malt | 0.5 kg 4.7% | 55 % | 985 |
Sum | 10.53 kg |
Hops
Bitterness ratio 0.4 Balanced
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Marynka | 35 g | 60 min | 9 % |
Boil | Magnat | 10 g | 60 min | 11.2 % |
Boil | Marynka | 10 g | 20 min | 10 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
FM30 Bohemska rapsodia | Lager | Slant | 300 ml | Fermentum Mobile |