PL | EN
American Wheat Pszarnia
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13.1Gravity BLG
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26IBU
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5.3 %ABV
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4.4SRM
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All GrainType
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Style
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Brewer
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Base recipe
Batch size
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20 liter(s)Expected quantity of finished beer
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60 minBoil time
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10 %/hEvaporation rate
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25.5 liter(s)Boil size
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10 %Boil loss
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11.9Pre-boil gravity BLG
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5 %Trub loss
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1 %Dry hopping loss
Mash information
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75 %Mash efficiency
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3 liter(s) / kgLiquor-to-grist ratio
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15.9 liter(s)Mash size
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21.2 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
63 C | 40 min |
72 C | 20 min |
76 C | 5 min |
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StatusBrewed
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FINISHED
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Weyermann pszeniczny jasny | 3.1 kg 58.5% | 80 % | 6 |
Grain | Strzegom Pilzneński | 2.2 kg 41.5% | 80 % | 4 |
Sum | 5.3 kg |
Hops
Bitterness ratio 0.49 Balanced
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Centennial | 10 g | 50 min | 10.5 % |
Boil | Sorachi Ace | 10 g | 15 min | 10 % |
Boil | Centennial | 10 g | 15 min | 10.5 % |
Aroma (end of boil) | Sorachi Ace | 5 g | 10 min | 10 % |
Whirlpool | Centennial | 5 g | 10 min | 10.5 % |
Whirlpool | Sorachi Ace | 10 g | 10 min | 10 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
Safale US-05 | Ale | Dry | 11 g | Fermentis |
Extras
Type | Name | Amount | Use for | Time |
---|---|---|---|---|
Flavor | Skórka mandarynki | 15 g | Boil | 10 min |
Notes
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Zmienione temperatury zacierania przepisu Pszarni na wg. Chrapek.
Testowa skórka mandarynki dla picu.
Oct 26, 2020, 3:44 PM