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#0 BEST BITTER

0

Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 26.4 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 12.1
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 19.3 liter(s)
    Mash size
  • 24.8 liter(s)
    Total mash volume

Steps

Temp Time
67 C 60 min
76 C 10 min
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Fermentables

13.1 BLG
5.3% ABV
9.2 SRM

Type Name Amount Yield EBC
Grain Słód Maris Otter Thomas Fawcett 5 kg 90.9% --- % 6
Grain Słód Amber Thomas Fawcett 0.25 kg 4.5% --- % 125
Grain Słód Crystal I Thomas Fawcett 0.25 kg 4.5% --- % 160
Sum 5.5 kg

Hops

41 IBU

Bitterness ratio 0.77 Very bitter


Use for Name Amount Time Alpha acid
Boil East Kent Goldings 30 g 60 min 6.3 %
Boil East Kent Goldings 35 g 30 min 6.3 %
Aroma (end of boil) East Kent Goldings 35 g 5 min 6.3 %
Dry Hop Fuggles 50 g 2 day(s) 4.5 %

Yeasts

Name Type Form Amount Laboratory
FM11 Wichrowe wzgórza Ale Liquid 30 ml Fermentum Mobile

Extras

Type Name Amount Use for Time
Fining Whirlfloc T 1.25 g Boil 5 min

Notes

  • schłodzenie brzeczki do temp. 17°C;
    fermentacja burzliwa - temperatura piwa w głównej fazie fermentacji 18-22°C;
    przed rozlewem 2-dniowy cold crash w temp. 0-4°C;
    rozlew - poziom nasycenia 1,8-1,9 vol.;
    refermentacja - 21 dni
    Jun 28, 2020, 12:43 PM