PL | EN
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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25.3 liter(s)Boil size
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10 %Boil loss
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14.3Pre-boil gravity BLG
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5 %Trub loss
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0 %Dry hopping loss
Mash information
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70 %Mash efficiency
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3 liter(s) / kgLiquor-to-grist ratio
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20.1 liter(s)Mash size
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26.8 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
50 C | 0 min |
62 C | 30 min |
69 C | 30 min |
72 C | 10 min |
78 C | 0 min |
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Viking Pale Ale malt | 5 kg 73.5% | 80 % | 5 |
Grain | Strzegom Monachijski typ I | 0.5 kg 7.4% | 79 % | 16 |
Grain | Special B Castle | 0.3 kg 4.4% | 70 % | 350 |
Grain | Red crystal 400 | 0.3 kg 4.4% | 70 % | 400 |
Grain | caramel aromatic | 0.3 kg 4.4% | 75 % | 180 |
Grain | Biscuit Malt | 0.3 kg 4.4% | 79 % | 45 |
Sugar | kandyzowany cukier | 0.1 kg 1.5% | 100 % | 300 |
Sum | 6.8 kg |
Hops
Bitterness ratio 0.28 Balanced
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Magnat | 12 g | 60 min | 11.2 % |
Aroma (end of boil) | Saaz (Czech Republic) | 30 g | 10 min | 4.5 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
belgian tripel | Ale | Dry | 10 g | --- |