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Norweski Świr

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 25.3 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 10.5
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
42 C 15 min
54 C 15 min
66 C 30 min
72 C 30 min
78 C 5 min

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Fermentables

11.4 BLG
4.6% ABV
5.1 SRM
Type Name Amount Yield EBC
Grain Briess - Pale Ale Malt 2 kg 44.2% 80 % 7
Grain Strzegom Monachijski typ II 0.52 kg 11.5% 79 % 22
Grain Żytni 1 kg 22.1% 85 % 8
Grain Pilzneński 1 kg 22.1% 81 % 4
Sum 4.52 kg

Hops

Bitterness ratio ---

Use for Name Amount Time Alpha acid
Mash Magnat 22 g 60 min 11.2 %
Mash Lomik 20 g 60 min 4.6 %

Yeasts

Name Type Form Amount Laboratory
piekarskie Ale Dry 10 g ---
FM10 O czym szumią wierzby Ale Slant 200 ml Fermentum Mobile

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