PL | EN
Batch size
-
23 liter(s)Expected quantity of finished beer
-
70 minBoil time
-
10 %/hEvaporation rate
-
30 liter(s)Boil size
-
15 %Boil loss
-
13.8Pre-boil gravity BLG
-
2 %Trub loss
-
0 %Dry hopping loss
Mash information
-
89 %Mash efficiency
-
3 liter(s) / kgLiquor-to-grist ratio
-
18 liter(s)Mash size
-
24 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
65 C | 40 min |
72 C | 30 min |
76 C | 10 min |
-
Brewlog is empty
-
No versions avalible
We introduced new Standard account. Check current subscription plans.
Do you know that PRO members have fully automated inventory stock tracking? Become a PRO member!
Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Viking Pilsner malt | 4 kg 66.7% | 82 % | 4 |
Grain | Weyerman - Carahell | 0.2 kg 3.3% | 77 % | 26 |
Grain | Viking Wheat Malt | 0.5 kg 8.3% | 83 % | 5 |
Grain | Viking Pale Ale malt | 0.5 kg 8.3% | 80 % | 6 |
Grain | Oats, Flaked | 0.5 kg 8.3% | 80 % | 2 |
Grain | Biscuit Malt | 0.3 kg 5% | 79 % | 45 |
Sum | 6 kg |
Hops
Bitterness ratio 0.92 Very bitter
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Sabro ( USA) | 35 g | 40 min | 14.8 % |
Boil | Azacca ( USA) | 30 g | 15 min | 11.8 % |
Aroma (end of boil) | Amarillo( USA) | 35 g | 5 min | 9 % |
Dry Hop | Amarillo( USA) | 40 g | 3 day(s) | 9 % |
Chmiel zalany wodą o temperaturze 50 stopni i pozostawiony na 1.5h następnie przefiltrowano i uzyskaną wodę chmielową(300ml) wlano do piwa | ||||
Dry Hop | Sabro ( USA) | 40 g | 3 day(s) | 14.8 % |
Chmiel zalany wodą o temperaturze 50 stopni i pozostawiony na 1.5h następnie przefiltrowano i uzyskaną wodę chmielową(300ml) wlano do piwa |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
WLP518 Opshaug Kveik Ale | Ale | Slant | 40 ml | White Labs |
Nie wystartowały po 24h dodano suche drożdże NN z Coprsa start po 5 h |
Extras
Type | Name | Amount | Use for | Time |
---|---|---|---|---|
Fining | Mech Irlandzki | 4 g | Boil | 10 min |
Water Agent | Gips piwowarki | 4 g | Mash | 80 min |