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Quadruple

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Batch size

  • 15 liter(s)
    Expected quantity of finished beer
  • 90 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 19.9 liter(s)
    Boil size
  • 10 %
    Boil loss
  • ---
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 70 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 18.9 liter(s)
    Mash size
  • 25.2 liter(s)
    Total mash volume

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Fermentables

20.2 BLG
8.9% ABV
15.3 SRM
Type Name Amount Yield EBC
Grain Pilzneński 3.5 kg 53.4% 81 % 4
Grain Strzegom Monachijski typ II 2 kg 30.5% 79 % 22
Grain Viking Cookie Malt 0.6 kg 9.2% 72 % 50
Grain Strzegom Karmel 150 0.2 kg 3.1% 75 % 150
Sugar Candi Sugar, Amber 0.25 kg 3.8% 78.3 % 148
Sum 6.55 kg

Hops

23 IBU

Bitterness ratio 0.27 Balanced

Use for Name Amount Time Alpha acid
Boil Saaz (Czech Republic) 40 g 40 min 4.5 %
Aroma (end of boil) Tettnang 40 g 10 min 4 %

Yeasts

Name Type Form Amount Laboratory
Safbrew BE-256 Ale Dry 22 g Fermentis

Extras

Type Name Amount Use for Time
Fining Mech irlandzki 4 g Boil 10 min

Notes

  • Fermentację zacząć od 20st i podnosić do 23st. Po zakończeniu fermentacji obniżyć temperaturę do 8st na 1 dzień. Zlać na cichą i prowadzić w 4 st ok 7 dni. Do refermentacji dodać drożdże.
    Jun 15, 2025, 12:49 PM

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