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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10 %/hEvaporation rate
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33.1 liter(s)Boil size
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10 %Boil loss
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15.4Pre-boil gravity BLG
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5 %Trub loss
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0 %Dry hopping loss
Mash information
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85 %Mash efficiency
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3 liter(s) / kgLiquor-to-grist ratio
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19.9 liter(s)Mash size
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26.5 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
43 C | 5 min |
64 C | 45 min |
72 C | 20 min |
76 C | 10 min |
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StatusBrewed
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SECONDARY
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No versions avalible
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Castle Malting - Pils 6-rzędowy | 5 kg 65.6% | 80 % | 5 |
Grain | BESTMALZ - Best Pilsen | 1.1 kg 14.4% | 80.5 % | 4 |
Grain | BESTMALZ - Best Wheat Malt | 0.26 kg 3.4% | 82 % | 4 |
Grain | BESTMALZ - Best Minich | 0.13 kg 1.7% | 80.5 % | 15 |
Grain | Viking Malt Karmel 600 | 0.13 kg 1.7% | 68 % | 601 |
Sugar | Candi Sugar, Clear | 1 kg 13.1% | 78.3 % | 2 |
Sum | 7.62 kg |
Hops
Bitterness ratio 0.31 Balanced
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Hallertau Tradition | 20 g | 90 min | 6.3 % |
Boil | Styrian Golding | 25 g | 90 min | 5.6 % |
Boil | Styrian Golding | 10 g | 10 min | 5.6 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
Wyeast - 1214 Belgian Abbey | Ale | Liquid | 200 ml | --- |
Extras
Type | Name | Amount | Use for | Time |
---|---|---|---|---|
Flavor | Miod | 0.25 g | Boil | 10 min |
Flavor | Skórka pomaraczy | 5 g | Boil | 10 min |
Spice | Kolendra | 3 g | Boil | 10 min |
Fining | Mech irlandzki | 4 g | Boil | 15 min |