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Czekoladka bez laktozy

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Batch size

  • 21 liter(s)
    Expected quantity of finished beer
  • 100 min
    Boil time
  • 5 %/h
    Evaporation rate
  • 26.1 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11.2
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
69 C 60 min
78 C 10 min

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Fermentables

12.1 BLG
4.9% ABV
34.7 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 2 kg 37% 80 % 5
Grain Monachijski 1 kg 18.5% 80 % 16
Grain Słód owsiany Fawcett 1 kg 18.5% 61 % 5
Grain Fawcett - Brown 0.35 kg 6.5% 72 % 180
Grain Fawcett - Pale Chocolate 0.3 kg 5.6% 71 % 600
Grain Fawcett - Pszeniczny Czekoladowy 0.3 kg 5.6% 73 % 1001
Grain Weyermann - Dehusked Carafa II 0.2 kg 3.7% 70 % 837
Grain Strzegom Monachijski typ II 0.15 kg 2.8% 79 % 22
Grain Amber Malt 0.1 kg 1.9% 75 % 43
Sum 5.4 kg

Hops

29 IBU

Bitterness ratio 0.59 Bitter

Use for Name Amount Time Alpha acid
Boil Iunga 25 g 60 min 11 %

Yeasts

Name Type Form Amount Laboratory
Danstar - Nottingham Ale Dry 12.5 g Danstar

Extras

Type Name Amount Use for Time
Water Agent Lactic Acid 5 g Mash 60 min
Water Agent CaCl2 5 g Mash 60 min
Water Agent NaCl 5 g Mash 60 min
Fining Whirlfloc 2.5 g Boil 10 min
Flavor Łuska kakaowca 25 g Secondary 5 day(s)

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