PL | EN
Batch size
-
20 liter(s)Expected quantity of finished beer
-
60 minBoil time
-
15 %/hEvaporation rate
-
28.1 liter(s)Boil size
-
15 %Boil loss
-
11.2Pre-boil gravity BLG
-
7 %Trub loss
-
0 %Dry hopping loss
Mash information
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80 %Mash efficiency
-
3.5 liter(s) / kgLiquor-to-grist ratio
-
17.3 liter(s)Mash size
-
22.2 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
64 C | 666 min |
-
StatusBrewed
-
FINISHED
-
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Viking Pilsner malt | 3.78 kg 76.7% | 82 % | 4 |
Grain | Oats, Flaked | 1 kg 20.3% | 80 % | 2 |
Grain | Żytni | 0.15 kg 3% | 85 % | 8 |
Sum | 4.93 kg |
Hops
Bitterness ratio 0.49 Balanced
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Hallertau Blanc | 10 g | 50 min | 11 % |
Boil | Hallertau Blanc | 20 g | 20 min | 11 % |
Boil | Hallertau Blanc | 30 g | 0 min | 11 % |
Dry Hop | Hallertau Blanc | 40 g | 3 day(s) | 11 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
Danstar - Nottingham | Ale | Slant | 135 ml | Danstar |
Extras
Type | Name | Amount | Use for | Time |
---|---|---|---|---|
Water Agent | kwas mlekowy 80% | 1.5 g | Mash | 666 min |
Water Agent | kwas mlekowy 80% | 3 g | Mash | 666 min |
do wysładzania (g=ml) |