PL | EN
Batch size
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21 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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26.5 liter(s)Boil size
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10 %Boil loss
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13.8Pre-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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3.4 liter(s) / kgLiquor-to-grist ratio
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21.4 liter(s)Mash size
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27.7 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
66 C | 40 min |
72 C | 10 min |
78 C | 2 min |
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StatusBrewed
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FINISHED
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Briess - Pilsen Malt | 3 kg 47.6% | 80.5 % | 2 |
Grain | Pszeniczny | 0.7 kg 11.1% | 85 % | 4 |
Grain | Briess - Carapils Malt | 0.5 kg 7.9% | 74 % | 30 |
Grain | Abbey Malt Weyermann | 0.5 kg 7.9% | 75 % | 45 |
Grain | Strzegom Monachijski typ II | 0.8 kg 12.7% | 79 % | 22 |
Grain | Płatki owsiane | 0.3 kg 4.8% | 85 % | 3 |
Grain | Płatki pszeniczne | 0.5 kg 7.9% | 85 % | 3 |
Sum | 6.3 kg |
Hops
Bitterness ratio 0.9 Very bitter
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Citra | 20 g | 60 min | 12 % |
Boil | Citra | 20 g | 20 min | 12 % |
Boil | Mosaic | 20 g | 20 min | 10 % |
Boil | Amarillo | 20 g | 10 min | 9.5 % |
Notes
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Burzliwa 19 stopni: 40 g citra po 4 dniu fermentacji burzliwej
2 tyg cichej - w 3-5 dniu przed rozlewem dodać resztę Citry, 30 g Mosaic, 50 g Palisade, 50g Dr Rudi.
Oct 13, 2017, 8:30 PM