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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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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75 %Mash efficiency
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3.5 liter(s) / kgLiquor-to-grist ratio
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10.5 liter(s)Mash size
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13.5 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
68 C | 60 min |
72 C | 10 min |
78 C | 5 min |
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Pilzneński | 1.5 kg 50% | 81 % | 4 |
Grain | Pszeniczny | 1.5 kg 50% | 85 % | 4 |
Sum | 3 kg |
Hops
Bitterness ratio 0.29 Balanced
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Iunga | 5 g | 60 min | 11 % |
Boil | Iunga | 5 g | 5 min | 11 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
Lutra OYL-071 | Ale | Dry | 15 g | Omega |
Notes
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Pszeniczny Crisp + Bohemian pils z Weyermanna.
Zakwaszanie w kotle kulturą LP 30 godzin. Drożdże zadane 03.04.
10.04 dodano:
- 1kg mrożonego rabarbaru do 5.5l piwa. Blg końcowe 2.0
- 660ml niesłodzonego soku z buraka do 5.5l piwa. Blg końcowe 2.5
19.04 dodano:
- 47g obranego, pokrojonego w plastry imbiru (ok. 9g/l).
Butelkowanie 24.04 vol. 2.5
Apr 2, 2024, 12:01 PM