PL | EN
Saison nietypowy
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17.1Gravity BLG
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32IBU
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7.3 %ABV
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18.4SRM
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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/8377f29436832afc27f67b0dd8a516b5.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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27.8 liter(s)Boil size
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10 %Boil loss
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15.4Pre-boil gravity BLG
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5 %Trub loss
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0 %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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22.8 liter(s)Mash size
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30.4 liter(s)Total mash volume
Steps
Temp | Time |
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65 C | 70 min |
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Fermentables
Type | Name | Amount | Yield | EBC |
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Grain | Viking Pale Ale malt | 5 kg 65.8% | 80 % | 5 |
Grain | Strzegom Pszeniczny | 1.5 kg 19.7% | 81 % | 6 |
Grain | Strzegom Karmel 300 | 0.5 kg 6.6% | 70 % | 299 |
Grain | Płatki owsiane | 0.5 kg 6.6% | 85 % | 3 |
Grain | Strzegom Czekoladowy ciemny | 0.1 kg 1.3% | 68 % | 1200 |
Sum | 7.6 kg |
Hops
Bitterness ratio 0.46 Balanced
Use for | Name | Amount | Time | Alpha acid |
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Boil | Nelson Sauvin | 25 g | 60 min | 11 % |
Boil | Lublin (Lubelski) | 15 g | 10 min | 4 % |
Boil | Tradition | 15 g | 60 min | 5.5 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
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Wyeast - Belgian Abbey | Ale | Liquid | 200 ml | kolba |
Extras
Type | Name | Amount | Use for | Time |
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Spice | Suszone Skórki pomarańczy | 20 g | Secondary | 10 day(s) |