PL | EN
Batch size
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25 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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31.7 liter(s)Boil size
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10 %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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65 %Mash efficiency
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5.5 liter(s) / kgLiquor-to-grist ratio
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33 liter(s)Mash size
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39 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
62 C | 30 min |
68 C | 30 min |
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Brewlog is empty
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SMASH CHINOOK
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Viking Pale Ale malt | 6 kg 100% | 80 % | 5 |
Sum | 6 kg |
Hops
Bitterness ratio 0.69 Bitter
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Chinook | 40 g | 60 min | 6.5 % |
Whirlpool | Lublin (Lubelski) | 20 g | 15 min | 4 % |
Aroma (end of boil) | Lublin (Lubelski) | 30 g | 5 min | 4 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
Safale S-04 | Ale | Slant | 200 ml | Safale |
Notes
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Do zacierania dodać 1 łyżeczkę GIPSU PIWOWARSKIEGO. pH zacieru 5,4-5,8 (mierzone po 15 minutach zacierania ). Dodać kwasu mlekowego do wody do wysładzania. Kontrolować BLG na bieżąco aerometrem. Na cichą i do butelkowania dodać witaminę C 1g/5l piwa.
Feb 15, 2020, 9:33 PM