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Diabeł

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 25.3 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 16.6
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
63 C 50 min
72 C 20 min
78 C 2 min

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Fermentables

18.2 BLG
7.8% ABV
3.9 SRM
Type Name Amount Yield EBC
Grain Pilzneński 5 kg 76.9% 81 % 4
Grain Pszeniczny 0.5 kg 7.7% 85 % 4
Sugar Kandyzowany 1 kg 15.4% 100 % ---
Sum 6.5 kg

Hops

29 IBU

Bitterness ratio 0.39 Balanced

Use for Name Amount Time Alpha acid
Boil Hallertau 50 g 45 min 4.5 %
Aroma (end of boil) Hallertau Mittelfruh 50 g 5 min 3 %
Boil Marynka 10 g 45 min 10 %

Yeasts

Name Type Form Amount Laboratory
Mangrove Jack's M31 Ale Slant 500 ml ---
Safale S-33 Ale Slant 500 ml ---

Extras

Type Name Amount Use for Time
Fining Mech irlandzki 4 g Boil 5 min

Notes

  • Cukier rozpuścić w gorącej brzeczce i dopiero dodać do gotującej się brzeczki aby nie skarmelizować. Fermentację zacząć od 18st i podnosić do 25st. Cicha prowadzić 2-6st przez 8-10 dni.
    Nov 22, 2024, 10:36 PM

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