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Buongiorno

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Batch size

  • 70 liter(s)
    Expected quantity of finished beer
  • 90 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 96.6 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11.4
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 57 liter(s)
    Mash size
  • 76 liter(s)
    Total mash volume

Steps

Temp Time
64 C 90 min

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Fermentables

13.1 BLG
5.3% ABV
4.5 SRM
Type Name Amount Yield EBC
Grain Castle Malting - Pilzneński 6-rzędowy 18 kg 94.7% 80 % 5
Grain Weyermann - Light Munich Malt 1 kg 5.3% 82 % 14
Sum 19 kg

Hops

30 IBU

Bitterness ratio 0.57 Bitter

Use for Name Amount Time Alpha acid
Aroma (end of boil) East Kent Goldings 50 g 15 min 5.8 %
Aroma (end of boil) Challenger 50 g 15 min 7 %
Aroma (end of boil) Magnum 125 g 15 min 11.5 %
Dry Hop Hallertau Mittelfruh 80 g 3 day(s) 3 %
Dry Hop Hallertau hersbrucker 80 g 3 day(s) 3 %
Dry Hop Hallertau Mittelfruh 80 g 1 day(s) 3 %
Dry Hop Hallertau hersbrucker 80 g 1 day(s) 3 %

Yeasts

Name Type Form Amount Laboratory
Fermentis w34/70 Lager Dry 100 g Zadać do brzeczki o temperaturze 10, po 12 h do 11 stopni, przy 5 blog do 13 stopni

Notes

  • Modyfikacje wody i ph
    pH do zacieru 5,2-5,3 modyfikujemy kwasem mlekowym, woda do filtracji 5,5-6 pH
    Aug 16, 2021, 4:06 PM

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