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belgijski amber

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Batch size

  • 22 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 30.3 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11.2
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 85 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 15.6 liter(s)
    Mash size
  • 20.8 liter(s)
    Total mash volume

Steps

Temp Time
64 C 45 min
72 C 15 min
78 C 5 min

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Fermentables

12.4 BLG
5% ABV
7.4 SRM
Type Name Amount Yield EBC
Grain BESTMALZ - Best Pilsen 3.2 kg 61.5% 80.5 % 4
Grain Strzegom Monachijski typ I 1.5 kg 28.8% 79 % 32
Grain Abbey Malt Weyermann 0.5 kg 9.6% 75 % 45
Sum 5.2 kg

Hops

10 IBU

Bitterness ratio 0.2 Sweet

Use for Name Amount Time Alpha acid
Boil Hallertau 15 g 60 min 4.5 %
Boil Saaz (Czech) aromat 15 g 20 min 4.5 %

Yeasts

Name Type Form Amount Laboratory
fermentis t 58 Ale Dry 11.5 g ---

Extras

Type Name Amount Use for Time
Fining mech irlandzki 5 g Boil 5 min

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