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#42 Table Brett

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Batch size

  • 5 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 6.6 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 7.8
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
65 C 90 min
72 C 15 min

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Fermentables

8.5 BLG
3.3% ABV
6.4 SRM
Type Name Amount Yield EBC
Grain Pilzneński 0.78 kg 89.7% 81 % 4
Grain Special B Malt 0.03 kg 3.4% 65.2 % 315
Grain Biscuit Malt 0.03 kg 3.4% 79 % 45
Grain Strzegom Monachijski typ II 0.03 kg 3.4% 79 % 22
Sum 0.87 kg

Hops

8 IBU

Bitterness ratio 0.24 Sweet

Use for Name Amount Time Alpha acid
Aroma (end of boil) Mandarina Bavaria 10 g 5 min 7.7 %
Whirlpool Mandarina Bavaria 20 g 0 min 7.7 %

Yeasts

Name Type Form Amount Laboratory
FM26 Belgijskie Pagórki Ale Slant 20.57 ml Fermentum Mobile
WLP4641 Amalgamation Blend #2 Ale Slant 10.29 ml The Yeast Bay

Notes

  • Planowanie zatarcie świeżej porcji brzeczki z jasnego słodu dobrze wpływającego na pianę (może pszeniczny), na podbicie ekstraktu.


    Table Brett w wykonaniu Pinty

    ekstrakt: 9,0 °Plato
    alkohol: 3,5
    IBU: 19

    Składniki: woda, słody jęczmienne i pszeniczne Weyermann®: pilzneński, wiedeński, pszeniczny jasny; chmiele: (USA) Citra®, Centennial, Mosaic™, Cascade; drożdże: The Yeast Bay Amalgamation Brett Blend, oraz Wallonian Farmhouse

    Surowce dla PINTY dostarcza Browamator®.
    Oct 22, 2020, 9:19 PM

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