PL | EN
Batch size
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30 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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38 liter(s)Boil size
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5 %Boil loss
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16.1Pre-boil gravity BLG
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5 %Trub loss
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5 %Dry hopping loss
Mash information
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82 %Mash efficiency
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3.5 liter(s) / kgLiquor-to-grist ratio
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26.9 liter(s)Mash size
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34.6 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
68 C | 30 min |
78 C | 30 min |
35 C | 2880 min |
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StatusBrewed
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FINISHED
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Weyermann - Pale Ale Malt | 5 kg 52.7% | 85 % | 7 |
Grain | Weyermann pszeniczny jasny | 2 kg 21.1% | 80 % | 6 |
Sugar | Milk Sugar (Lactose) | 1 kg 10.5% | 76.1 % | 0 |
Grain | Płatki owsiane | 0.7 kg 7.4% | 60 % | 3 |
Adjunct | Xylitol | 0.3 kg 3.2% | 1 % | 1 |
Sugar | Cukier z owoców (średnio) | 0.48 kg 5.1% | 100 % | 1 |
Sum | 9.48 kg |
Hops
Bitterness ratio 0.26 Balanced
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Belma | 15 g | 60 min | 9.4 % |
Boil | Belma | 20 g | 30 min | 9.4 % |
Aroma (end of boil) | Belma | 20 g | 5 min | 9.4 % |
Dry Hop | Belma | 25 g | 7 day(s) | 9.4 % |
Dry Hop | Belma | 20 g | 3 day(s) | 9.4 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
Mangrove Jack's M12 Voss Kveik | Ale | Dry | 10 g | Mangrove Jack's |
Lactobacillus plantarum | Ale | Culture | --- g | --- |
Extras
Type | Name | Amount | Use for | Time |
---|---|---|---|---|
Other | Pulpa z owoców | 6000 g | Secondary | 10 day(s) |
Spice | Laska wanilii | 12 g | Boil | 10 min |
Notes
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Zakwaszanie brzeczki bakteriami L. plantarum, przed dodatkiem bakterii ustalenie pH kwasem fosforowym na 4,5
Podział warki na 2 części po 15 l;
Jedna część z dodatkiem pulpy z 3 kg czerwonych owoców sezonowych
druga część z dodatkiem pulpy z 3 kg moreli
Jun 8, 2022, 10:48 PM