PL | EN
Batch size
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16 liter(s)Expected quantity of finished beer
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100 minBoil time
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1 %/hEvaporation rate
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17.1 liter(s)Boil size
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5 %Boil loss
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13.6Pre-boil gravity BLG
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0 %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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14 liter(s)Mash size
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18 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
52 C | 1 min |
63 C | 60 min |
80 C | 1 min |
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Pilzneński | 3 kg 75% | 81 % | 4 |
Grain | Pszeniczny | 0.5 kg 12.5% | 85 % | 4 |
Grain | Weyermann - Carapils | 0.25 kg 6.3% | 78 % | 4 |
Grain | Abbey Malt Weyermann | 0.25 kg 6.3% | 75 % | 45 |
Sum | 4 kg |
Hops
Bitterness ratio 0.32 Balanced
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | East Kent Goldings | 20 g | 60 min | 5.1 % |
Boil | Saaz (Czech Republic) | 15 g | 10 min | 4.5 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
FM21 Odkrycie sezonu | Ale | Liquid | 50 ml | Fermentum Mobile |
Notes
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https://wkpd.waw.pl/receptury-belgian-blond-2/
Po zakończeniu gotowania schłodzić brzeczkę do temp. 21 C i zadać drożdże Fermentum Mobile 21 (przygotować wcześniej starter w/g instrukcji na stronie producenta). Fermentacja w temp. 21-24 C do zakończenia pracy drożdży – powinno pozostać 2,5% cukru.
Butelkowanie z dodatkiem sacharozy 4g/0,5l.
Mar 7, 2023, 6:39 PM