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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25.3 liter(s)Boil size
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10 %Boil loss
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12.6Pre-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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16.5 liter(s)Mash size
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22 liter(s)Total mash volume
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StatusBrewed
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FINISHED
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Strzegom Wiedeński | 3.5 kg 62.5% | 79 % | 10 |
Grain | Słód Red Ale Strzegom | 2 kg 35.7% | 75 % | 70 |
Adjunct | cukier z owoców | 0.1 kg 1.8% | --- % | 200 |
Sum | 5.6 kg |
Hops
Bitterness ratio 0.27 Balanced
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Oktawia | 20 g | 45 min | 7.8 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
BELGIAN ABBEY M47 | Ale | Dry | 10 g | Mangrove Jack's |
White Labs WLP653 Brettanomyces lambicus | Ale | Liquid | 35 ml | White Labs |
Extras
Type | Name | Amount | Use for | Time |
---|---|---|---|---|
Flavor | śliwki suszone | 200 g | Boil | 60 min |
Flavor | Płatki dębowe Sherry Oloroso (tw.br.) | 50 g | Secondary | 7 day(s) |
Flavor | sok i owoce porzeczkowe | 100 g | Boil | 5 min |
gotowanie lub na 1 cichej wraz z płatkami przed fermentacja drożdżami bretanomyces |