PL | EN
Batch size
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20 liter(s)Expected quantity of finished beer
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75 minBoil time
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12 %/hEvaporation rate
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27.6 liter(s)Boil size
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10 %Boil loss
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11.4Pre-boil gravity BLG
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5 %Trub loss
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5 %Dry hopping loss
Mash information
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70 %Mash efficiency
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3.5 liter(s) / kgLiquor-to-grist ratio
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20.5 liter(s)Mash size
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26.3 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
66 C | 45 min |
72 C | 20 min |
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StatusBrewed
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FINISHED
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Maris Otter | 5 kg 85.5% | 81 % | 6 |
Grain | Karmel 150 | 0.5 kg 8.5% | 75 % | 150 |
Grain | Brown Malt (British Chocolate) | 0.2 kg 3.4% | 70 % | 128 |
Grain | Weyermann - Acidulated Malt | 0.15 kg 2.6% | 80 % | 6 |
Sum | 5.85 kg |
Hops
Bitterness ratio 0.51 Bitter
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | East Kent Goldings | 30 g | 40 min | 4.5 % |
Aroma (end of boil) | East Kent Goldings | 20 g | 10 min | 4.5 % |
Boil | Iunga | 10 g | 65 min | 11 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
FM11 Wichrowe Wzgórza | Ale | Liquid | 1000 ml | Fermentum Mobile |