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a'la Marzowe

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Batch size

  • 19 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 24.1 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
  • 4.5 liter(s) / kg
    Liquor-to-grist ratio
  • 19.3 liter(s)
    Mash size
  • 23.6 liter(s)
    Total mash volume

Steps

Temp Time
63 C 60 min
72 C 15 min
78 C 10 min

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Fermentables

11.4 BLG
4.6% ABV
5.1 SRM
Type Name Amount Yield EBC
Grain Pilzneński 0.5 kg 11.6% 81 % 4
Grain Weyermann - Carapils 0.3 kg 7% 78 % 4
Grain Monachijski05 0.5 kg 11.6% 80 % 16
Grain Weyermann - Vienna Malt 3 kg 69.8% 81 % 8
Sum 4.3 kg

Hops

20 IBU

Bitterness ratio 0.43 Balanced

Use for Name Amount Time Alpha acid
Boil Iunga 15 g 60 min 11 %
Aroma (end of boil) Iunga 20 g 0 min 11 %

Yeasts

Name Type Form Amount Laboratory
ale yeast Ale Dry 11 g jakies

Notes

  • Warzenie noc 6/7.Pażdziernik.2017
    Zlane 20l . 12 Blg . Fermentor Nr Ser 01
    Chłodznie na Balkonie do 25 sto. Potem w lodówce do 18.
    Zadanie Drożdży 7.Pażdziernik. 2017
    Fermentacja ruszyła po ok 24 godzinach 8.Pażdzienik.2017
    Oct 9, 2017, 11:23 AM

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