PL | EN
Český Ležák Tmavý 2.0
0-
11.2Gravity BLG
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29IBU
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4.5 %ABV
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29.6SRM
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All GrainType
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Style
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Brewer
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Base recipe
Batch size
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18 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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23.8 liter(s)Boil size
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10 %Boil loss
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10Pre-boil gravity BLG
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10 %Trub loss
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0 %Dry hopping loss
Mash information
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70 %Mash efficiency
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3.65 liter(s) / kgLiquor-to-grist ratio
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16.8 liter(s)Mash size
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21.4 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
52 C | 15 min |
70 C | 30 min |
72 C | 15 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 | Monachijski | 3 kg 65.2% | 80 % | 16 |
Grain | Pilzneński | 1 kg 21.7% | 81 % | 4 |
Grain | Strzegom Karmel 600 | 0.4 kg 8.7% | 68 % | 601 |
Grain | Black | 0.2 kg 4.3% | 55 % | 1200 |
Sum | 4.6 kg |
Hops
Bitterness ratio 0.64 Bitter
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Marynka | 23 g | 60 min | 8.8 % |
Boil | Saaz (Czech Republic) | 15 g | 15 min | 4 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
Wyeast 2308 - Munich Lager | Lager | Slant | 1000 ml | Wyeast |
Extras
Type | Name | Amount | Use for | Time |
---|---|---|---|---|
Fining | Mech Irlandzki | 4 g | Boil | 15 min |
Notes
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Zacieranie dekokcyjne jednowarowe. Przepis:
- 52-50 st.C - 15 min
dekokt 1/3 podgrzewam do 70-72 st.C - 20 min
dekokt podgrzewam do wrzenia - 10 min
- reszta cały czas w 52-50 st.C
dekokt małymi porcjami wlewam do zacieru głównego
- 70 st.C - 30 min
- 72-68 st.C - 15 min, wsypujemy słód Black
- 78 st.C - 10 min i filtracja.
Mech irlandzki uwodniony przez 2 h
Nov 4, 2017, 10:20 PM