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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12.1Pre-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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3.5 liter(s) / kgLiquor-to-grist ratio
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19.6 liter(s)Mash size
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25.2 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
65 C | 60 min |
76 C | 10 min |
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Słód pale ale Viking Malt (Strzegom) | 4.3 kg 76.8% | --- % | 5 |
Grain | Słód Castle Malting - Château Crystal® | 1 kg 17.9% | --- % | 150 |
Grain | Słód karmelowy 200 - Viking Malt (Strzegom) | 0.2 kg 3.6% | --- % | 5 |
Grain | Słód pszeniczny czekoladowy Weyermann® | 0.1 kg 1.8% | --- % | 1050 |
Sum | 5.6 kg |
Hops
Bitterness ratio 0.63 Bitter
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Columbus | 15 g | 60 min | 10.7 % |
Boil | East Kent Golding | 15 g | 15 min | 10.6 % |
Whirlpool | East Kent Golding | 30 g | 20 min | 10.6 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
Fermentis Safale S-04 | Ale | Dry | 23 g | Fermentis Safale |
Notes
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schłodzenie brzeczki do temp. 16-17°C;
fermentacja - temperatura piwa w głównej fazie fermentacji 17-18°C, dojrzewanie w temp. 19-20°C;
rozlew - poziom nasycenia 1,8-1,9 vol.;
refermentacja - 14 dni
profil wody (ppm): Ca 75-125; Mg 20; SO4 100-150; Cl 100-150; Alk. całk. 75-125; RA 0-50
Jun 23, 2022, 10:21 AM