PL | EN
Weizen ze skórka pomaranczy
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12.1Gravity BLG
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14IBU
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4.9 %ABV
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3.6SRM
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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/22ae198e51bde751c80a8bcb0f987918.png)
Batch size
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27 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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34.2 liter(s)Boil size
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10 %Boil loss
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11.2Pre-boil gravity BLG
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5 %Trub loss
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0 %Dry hopping loss
Mash information
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80 %Mash efficiency
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3 liter(s) / kgLiquor-to-grist ratio
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18 liter(s)Mash size
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24 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
44 C | 20 min |
67 C | 60 min |
78 C | 10 min |
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StatusBrewed
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FINISHED
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Viking Pale Ale malt | 3 kg 50% | 80 % | 5 |
Grain | Pszeniczny | 3 kg 50% | 85 % | 4 |
Sum | 6 kg |
Hops
Bitterness ratio 0.29 Balanced
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Citra | 10 g | 60 min | 12 % |
Boil | Citra | 20 g | 5 min | 12 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
FM41 Gwoździe i Banany na cake zlane | Wheat | Liquid | 1000 ml | Fermentum Mobile |
Extras
Type | Name | Amount | Use for | Time |
---|---|---|---|---|
Flavor | Skórka gorrzkiej Pomarańczy | 20 g | Boil | 5 min |