PL | EN
Batch size
-
12 liter(s)Expected quantity of finished beer
-
90 minBoil time
-
10 %/hEvaporation rate
-
15.9 liter(s)Boil size
-
10 %Boil loss
-
11.4Pre-boil gravity BLG
-
5 %Trub loss
-
0 %Dry hopping loss
Mash information
-
70 %Mash efficiency
-
3.3 liter(s) / kgLiquor-to-grist ratio
-
11.1 liter(s)Mash size
-
14.4 liter(s)Total mash volume
Steps
| Temp | Time |
|---|---|
| 64 C | 10 min |
| 72 C | 40 min |
| 78 C | 5 min |
-
Brewlog is empty
We introduced new Standard account. Check current subscription plans.
Do you know that PRO members receive notifications about fermenting batches? Become a PRO member!
Fermentables
| Type | Name | Amount | Yield | EBC |
|---|---|---|---|---|
| Grain | Strzegom Pilzneński | 3 kg 89.6% | 80 % | 4 |
| Grain | Carahell | 0.15 kg 4.5% | 77 % | 26 |
| Grain | Strzegom Monachijski typ II | 0.2 kg 6% | 79 % | 22 |
| Sum | 3.35 kg |
Hops
Bitterness ratio 0.77 Very bitter
| Use for | Name | Amount | Time | Alpha acid |
|---|---|---|---|---|
| Boil | Saaz (Czech Republic) | 15 g | 10 min | 4.5 % |
| Boil | Saaz (Czech Republic) | 15 g | 5 min | 4.5 % |
| Aroma (end of boil) | Saaz (Czech Republic) | 20 g | 1 min | 4.5 % |
| Boil | Iunga | 17 g | 60 min | 11 % |
Notes
-
Taka pseudo dekokcja
Zacieranmy w 8,5l wody temp 55 stopni 5 min i dolewany 4l wrzątku aby uzyskać 62-64 stopnie, w tej temp trzymamy 10 min i podgrzewamy do 72 przerwa 40 min a po 25 odbieramy 1/3 i gotujemy delikatnie 10 minut i cyk do całości na maszałt.
Jul 10, 2022, 12:05 AM
Discussion
Login to commentOnly registered users can comment.
MI
do 8,5l wody o temp 62 wsypujemy słody i ustalamy 55 stopni, po 5 min dolewamy 3l wrzątku, którka przewa 10 min 62/63, potem podgrzewamy do 72 przerwa 40m a po 25 odbieramy niecałe 4l i gotujemy chwile
MienkiN
865 days ago