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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26.4 liter(s)Boil size
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10 %Boil loss
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13.6Pre-boil gravity BLG
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5 %Trub loss
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5 %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
Steps
Temp | Time |
---|---|
66 C | 60 min |
78 C | 1 min |
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Viking Pale Ale malt | 4 kg 66.7% | 80 % | 5 |
Grain | Pszeniczny | 1 kg 16.7% | 85 % | 4 |
Grain | Płatki owsiane | 0.5 kg 8.3% | 85 % | 3 |
Sugar | Milk Sugar (Lactose) | 0.5 kg 8.3% | 76.1 % | 0 |
Sum | 6 kg |
Hops
Bitterness ratio 0.7 Bitter
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Chinook | 50 g | 20 min | 13 % |
Whirlpool | Citra | 75 g | 30 min | 1 % |
80°C | ||||
Whirlpool | Mosaic | 75 g | 30 min | 1 % |
80°C | ||||
Dry Hop | Citra | 75 g | 3 day(s) | 12 % |
Dry Hop | Mosaic | 75 g | 3 day(s) | 10 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
Wyeast - London Ale III | Ale | Liquid | 1000 ml | Wyeast Labs |
Starter |
Extras
Type | Name | Amount | Use for | Time |
---|---|---|---|---|
Other | laktoza | 500 g | Boil | 10 min |
Flavor | pulpa mango | 2550 g | Secondary | --- |