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Chmielarka Sybilla Polskie Pal...
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12.6Gravity BLG
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27IBU
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5.1 %ABV
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4.4SRM
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All GrainType
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---Style
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Brewer
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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26.4 liter(s)Boil size
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10 %Boil loss
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11.4Pre-boil gravity BLG
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5 %Trub loss
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5 %Dry hopping loss
Mash information
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75 %Mash efficiency
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3 liter(s) / kgLiquor-to-grist ratio
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15.8 liter(s)Mash size
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21 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
31 C | 15 min |
51 C | 10 min |
72 C | 45 min |
77 C | 10 min |
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Viking Pale Ale malt | 4 kg 76.2% | 80 % | 6 |
Grain | Weyermann - Acidulated Malt | 0.15 kg 2.9% | 80 % | 6 |
Grain | Weyermann - Carapils | 1.1 kg 21% | 78 % | 4 |
Sum | 5.25 kg |
Hops
Bitterness ratio 0.53 Bitter
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Aroma (end of boil) | Sybilla | 10 g | 5 min | 7 % |
Boil | Puławski | 30 g | 60 min | 8 % |
Dry Hop | Sybilla | 50 g | 3 day(s) | 7 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
Safale US-05 | Ale | Dry | 11.5 g | Fermentis |
Notes
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Przerwa zakwaszająca 31 stopni na 15 minut (wrzucić sam słód zakwaszający)
Podgrzać do 56 stopni i wrzucić resztę słodów utrzymując temp. 50-52 stopnie (przerwa białkowa 10 minut)
Woda do wysładzania modyfikowana kwasem fosforowym do ok. 5.4 pH
Ilość wody do wysładzania by uzyskać żądany ekstrakt przed gotowaniem ok. 11.4 BLG i 26.5 L
Jan 28, 2021, 11:22 AM