PL | EN
Batch size
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20 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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25.3 liter(s)Boil size
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10 %Boil loss
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16.6Pre-boil gravity BLG
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5 %Trub loss
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0 %Dry hopping loss
Mash information
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75 %Mash efficiency
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3 liter(s) / kgLiquor-to-grist ratio
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22.4 liter(s)Mash size
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29.9 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
63 C | 30 min |
72 C | 40 min |
78 C | 1 min |
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Monachijski typ II 20-25 EBC Weyermann | 4.4 kg 58.8% | 80 % | 20 |
Grain | Strzegom Wiedeński | 1.84 kg 24.6% | 79 % | 10 |
Grain | Strzegom Karmel 150 | 0.64 kg 8.6% | 75 % | 150 |
Grain | Strzegom Karmel 600 | 0.24 kg 3.2% | 68 % | 601 |
Grain | Viking Melanoidynowy | 0.36 kg 4.8% | 75 % | 60 |
Sum | 7.48 kg |
Hops
Bitterness ratio 0.32 Balanced
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Hallertau Tradition | 50 g | 60 min | 5.5 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
Saflager S-23 | Lager | Dry | 8.8 g | Fermentis |