PL | EN
Batch size
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25 liter(s)Expected quantity of finished beer
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90 minBoil time
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5 %/hEvaporation rate
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32.3 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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80 %Mash efficiency
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3.5 liter(s) / kgLiquor-to-grist ratio
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21 liter(s)Mash size
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27 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
66 C | 70 min |
79 C | 5 min |
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Viking Pale Ale malt | 3 kg 50% | 80 % | 6 |
Grain | Pszeniczny | 1 kg 16.7% | 85 % | 5 |
Grain | Karmelowy Czerwony | 0.5 kg 8.3% | 75 % | 50 |
Grain | Strzegom Monachijski typ I | 0.5 kg 8.3% | 79 % | 15 |
Grain | Strzegom Monachijski typ II | 0.5 kg 8.3% | 79 % | 22 |
Grain | Strzegom Bursztynowy | 0.5 kg 8.3% | 70 % | 50 |
Sum | 6 kg |
Hops
Bitterness ratio 0.47 Balanced
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Saaz (Czech Republic) | 22 g | 75 min | 5.56 % |
Boil | Saaz (Czech Republic) | 16 g | 55 min | 5.56 % |
Boil | Saaz (Czech Republic) | 12 g | 35 min | 5.56 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
FM26 Belgijskie Pagórki | Ale | Liquid | 30 ml | Fermentum Mobile |
Extras
Type | Name | Amount | Use for | Time |
---|---|---|---|---|
Spice | kolendra | 15 g | Boil | 30 min |
Spice | trawa cytrynowa | napar | 15 g | Secondary | 7 day(s) |