PL | EN
Batch size
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22 liter(s)Expected quantity of finished beer
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60 minBoil time
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15 %/hEvaporation rate
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27.8 liter(s)Boil size
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5 %Boil loss
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7.3Pre-boil gravity BLG
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5 %Trub loss
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0 %Dry hopping loss
Mash information
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74 %Mash efficiency
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4.3 liter(s) / kgLiquor-to-grist ratio
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15 liter(s)Mash size
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18.5 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
66 C | 60 min |
72 C | 10 min |
78 C | 10 min |
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Viking Wheat Malt | 2 kg 57.1% | 83 % | 5 |
Grain | Viking Pilsner Malt | 1.5 kg 42.9% | 80 % | 3.65 |
Sum | 3.5 kg |
Hops
Bitterness ratio 0.21 Sweet
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Magnum PL 2023 | 5 g | 60 min | 11 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
Fermentis Safale US-05 | Ale | Dry | 11.5 g | Fermentis |
Extras
Type | Name | Amount | Use for | Time |
---|---|---|---|---|
Other | Łuska Ryżowa | 50 g | Mash | --- |
Fining | Whirlfloc T | 0.5 g | Boil | 10 min |
Użyto pół tabletki Whirlfloc T. |
Notes
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Zakwaszanie przy użyciu 20 kapsułek probiotyku Sanprobi IBS, w temperaturze 35-42 stopni Celsjusza. Czas zakwaszania - 25 godzin. Przed procesem zakwaszania wygotowano brzeczkę - 10 minut. PH brzeczki po 60 minutowym gotowaniu - 3,5.
Jul 24, 2024, 11:35 AM