PL | EN
Batch size
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15 liter(s)Expected quantity of finished beer
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100 minBoil time
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10 %/hEvaporation rate
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22.8 liter(s)Boil size
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15 %Boil loss
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17.5Pre-boil gravity BLG
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15 %Trub loss
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0 %Dry hopping loss
Mash information
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65 %Mash efficiency
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1.6 liter(s) / kgLiquor-to-grist ratio
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13.6 liter(s)Mash size
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22.1 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
65 C | 30 min |
68 C | 60 min |
72 C | 10 min |
78 C | 5 min |
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Brewlog is empty
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SESSION COFFEE & COCONUT MILK BROWN ALE
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | BESTMALZ - Best Heidelberg | 3 kg 35.3% | 80.5 % | 3 |
Grain | Golden ale viking malt | 2 kg 23.5% | 80 % | 12 |
Grain | red active | 1 kg 11.8% | 78 % | 35 |
Grain | Oats, Flaked | 1 kg 11.8% | 60 % | 2 |
Grain | Abbey Malt Weyermann | 0.5 kg 5.9% | 75 % | 45 |
Grain | Fawcett - Crystal | 0.5 kg 5.9% | 70 % | 163 |
Grain | Fawcett - Brown | 0.5 kg 5.9% | 72 % | 188 |
Na koniec zacierania | ||||
Sum | 8.5 kg |
Hops
Bitterness ratio 0.43 Balanced
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Iunga | 25 g | 70 min | 12.5 % |
Boil | East Kent Goldings | 25 g | 10 min | 3.6 % |
Aroma (end of boil) | East Kent Goldings | 25 g | 5 min | 3.6 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
Danstar - Nottingham | Ale | Slant | 250 ml | Danstar |
Extras
Type | Name | Amount | Use for | Time |
---|---|---|---|---|
Water Agent | chlorek wapnia | 6 g | Boil | 60 min |
Water Agent | gips | 2 g | Boil | 60 min |
Fining | Whirlfloc | 1 g | Boil | 5 min |
Other | Pożywka dla drożdży YEAST GF | 1 g | Boil | 5 min |
Notes
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Brown - Pod koniec zacierania
Po 2,5ml kwasu do zacierania i wysladzania.
Temperatura fermentacji: 10-22°C
optymalna ok. 17°C
start ~10-15 (1 tydzień)
Jul 18, 2024, 6:18 PM