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RauchBock 30-11-2020 Wędzony k...
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18Gravity BLG
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23IBU
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7.7 %ABV
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20.1SRM
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All GrainType
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Style
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Brewer
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Base recipe
![](/uploads/qr-code/8574349bf0ddc3f5830b533597413755.png)
Batch size
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22 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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27.6 liter(s)Boil size
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10 %Boil loss
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16.4Pre-boil gravity BLG
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4 %Trub loss
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0 %Dry hopping loss
Mash information
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70 %Mash efficiency
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2.5 liter(s) / kgLiquor-to-grist ratio
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21.7 liter(s)Mash size
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30.4 liter(s)Total mash volume
Steps
Temp | Time |
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67 C | 20 min |
72 C | 40 min |
78 C | 5 min |
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StatusBrewed
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FINISHED
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Fermentables
Type | Name | Amount | Yield | EBC |
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Grain | Słód Wędzony Steinbach | 2.96 kg 34.1% | 80 % | 5 |
Grain | Strzegom Wiedeński | 2 kg 23% | 79 % | 10 |
Grain | Strzegom Monachijski typ II | 0.552 kg 6.4% | 79 % | 22 |
Grain | Słód Caramunich Typ II Weyermann | 0.5 kg 5.8% | 73 % | 120 |
Grain | Weyermann - Carafa II Special | 0.17 kg 2% | 65 % | 1150 |
Grain | Strzegom Monachijski typ I | 2.5 kg 28.8% | 79 % | 16 |
Sum | 8.682 kg |
Hops
Bitterness ratio 0.31 Balanced
Use for | Name | Amount | Time | Alpha acid |
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Boil | Tradition | 40 g | 45 min | 5.5 % |
Boil | Hersbrucker | 30 g | 30 min | 3 % |
Boil | Hersbrucker | 10 g | 15 min | 3 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
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Wyeast - Bavarian Lager | Lager | Slant | 370 ml | Wyeast Labs |
Notes
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Temperatura podania drożdży - 8 stopni.
Skład chemiczny chmielu Hallertauer Tradition
Alfa-kwasy: 4,0% – 7,0%
Beta-kwasy: 3,0% – 6,0%
Kohumulon: 24% – 30%
alfa-kwasów Olejki chmielowe: 0,5 – 1,0 mL / 100g
Mircen: 17% – 32%
Humulon: 35% – 50%
Mircen: 17% – 32%
Humulon: 35% – 50%
Podstawowe informacje
Gęstość początkowa: 17.1 – 26.4°Blg
Goryczka: 16 – 26 IBU
Gęstość końcowa: 4.1 – 6.1°Blg
Kolor: 6 – 25 SRM
Alkohol objętościowo: 7 – 10%
Nov 30, 2020, 10:58 AM