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Grodziski Lichtenhainer

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Batch size

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

Mash information

  • 75 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 15 liter(s)
    Mash size
  • 20 liter(s)
    Total mash volume

Steps

Temp Time
64 C 60 min
42 C 1440 min
65 C 60 min
71 C 15 min
77 C 5 min
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Fermentables

11 BLG
4.3 SRM
Type Name Amount Yield EBC
Grain Grodziski pszeniczny wędzony dębem 2 kg 40% 80 % 3
Grain Weyermann - Smoked Malt 2 kg 40% 81 % 6
Grain Weyermann - Acidulated Malt 1 kg 20% 80 % 6
Sum 5 kg

Hops

35 IBU

Bitterness ratio 0.7 Bitter

Use for Name Amount Time Alpha acid
Boil Marynka 20 g 90 min 10 %
Boil Marynka 20 g 20 min 10 %

Notes

  • słód zatrzeć w 64 stopniach i przetrzymać 2 dni przed zacieraniem głównym

    Lichtenhainer
    Mash in at 64C for 60 mins, chill to 46C and pitch to top and cover.
    Temperature control will be set on a 2 degree variance (42C).
    On day 2 remove wort and batch sparge.
    Boil for 60 mins and ferment for 14 days before kegging.

    grodziskie
    65,8C - 66,3C 60min
    71C 5min
    77C 5min
    Jun 28, 2016, 10:43 PM

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