PL | EN
Batch size
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23 liter(s)Expected quantity of finished beer
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60 minBoil time
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1 %/hEvaporation rate
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23.9 liter(s)Boil size
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1 %Boil loss
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13.1Pre-boil gravity BLG
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1 %Trub loss
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1 %Dry hopping loss
Mash information
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85 %Mash efficiency
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3.2 liter(s) / kgLiquor-to-grist ratio
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11.2 liter(s)Mash size
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14.7 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
66 C | 60 min |
80 C | 5 min |
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StatusBrewed
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FINISHED
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Pilzneński | 2.7 kg 49.1% | 81 % | 4 |
Grain | Pszeniczny | 0.7 kg 12.7% | 85 % | 4 |
Grain | Karmelowy Jasny 30EBC | 0.1 kg 1.8% | 75 % | 30 |
Liquid Extract | Koncentrat soku porzeczkowego | 2 kg 36.4% | 40 % | 30 |
Sum | 5.5 kg |
Hops
Bitterness ratio 0.22 Sweet
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Lublin (Lubelski) | 20 g | 60 min | 4 % |
Boil | Lublin (Lubelski) | 15 g | 20 min | 4 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
Safale US-05 | Ale | Dry | 11 g | Fermentis |
Extras
Type | Name | Amount | Use for | Time |
---|---|---|---|---|
Water Agent | Bakterie l.plantarium | 5 g | Mash | 1440 min |
Notes
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Po etapie zacierania i słodowania , brzeczkę ostudzić do 35 stopni.
Dodać Bakterie l.plantarum 5g (bakterie kwasu mlekowego) . Po 24 h zacząć gotować brzeczkę.
Nov 4, 2018, 1:06 PM