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Brown/Red Lager

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Batch size

  • 29 liter(s)
    Expected quantity of finished beer
  • 65 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 37 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 7.6
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 87 %
    Mash efficiency
  • 4 liter(s) / kg
    Liquor-to-grist ratio
  • 17 liter(s)
    Mash size
  • 21.3 liter(s)
    Total mash volume

Steps

Temp Time
67 C 50 min
74 C 5 min

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Fermentables

8.5 BLG
3.3% ABV
12 SRM
Type Name Amount Yield EBC
Grain Strzegom Wiedeński 1.72 kg 40.4% 79 % 10
Grain Pilzneński 1.72 kg 40.4% 81 % 4
Grain BESTMALZ - Best Melanoidin 0.43 kg 10.1% 75 % 71
Grain Caramel/Crystal Malt - 120L 0.3 kg 7% 72 % 236
Grain Jęczmień palony 0.09 kg 2.1% 55 % 1000
Na koniec zacierania przy podgrzaniu
Sum 4.26 kg

Hops

15 IBU

Bitterness ratio 0.44 Balanced

Use for Name Amount Time Alpha acid
Boil Hallertau Mittelfruh 43.1 g 63 min 3 %
Aroma (end of boil) Hallertau Mittelfruh 38.79 g 8 min 3 %

Yeasts

Name Type Form Amount Laboratory
Lager trasy Diamond Lallemand Lager Dry 17.24 g ---

Notes

  • Palony jęczmień dodany po zatarciu , po podgrzaniu do 74 stopni Celsjusza
    Kolor bardziej brązowy, wyszedł
    można użyć słodu karmelowego 50 do 60 EBC być może bardziej będzie czerwony.
    Dec 23, 2021, 3:38 PM

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